Tonight I made Catfish Meunière with Ras El Hanout Collard Greens and Lentils. Fish served à la meunière is a classic French preparation and is often seen in Louisiana's cuisine, so I was familiar with this style of cooking. The fish fillets were dredged in rice flour and served in a browned butter sauce, with lemons and capers. The fish was served atop a bed of beluga lentils with sautéed collard greens. The collard greens were sautéed with ras el hanout coated onion. The end result was a very hardy and delicious meal.
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