whilst the perch fillet survived miraculously in the fridge *and absolutely no fishy taste*, my worst ever kitchen disaster happened, just when the judges were giving callum and adam their final scores on masterchef grand finale... the piece of baking paper and/or the rash of prosciutto in the little oven was caught on fire!!! i wont go into the details, but it involved sacrificing a big kitchen towel, setting off the fire alarm, black smoke and tiny ash dusts everywhere...
anyways... the fish pasta was nice. with a bit more sauce it would be nicer, as it seems that the thin angel hair pasta absorbs a lot of sauce. i wonder if the lemon zest and dill i mixed with the fish days before helped to keep the fishy taste away?!
-Lemon perch angel hair pasta-
was going to add both creme fraiche and fresh cream into the sauce, but after adding the creme fraiche, the taste was right - still light and lemony, so i didnt put any cream in. also added some fried shallots in, i know pasta is not asian, but it added a nice crunch :) just like fried breadcrumb i suppose...
No comments:
Post a Comment