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Saturday, October 06, 2007

Fish

A potato and tilapia en croute with
a smoky tomatoe butter
and cashew pesto.



8 comments:

Lara Croft said...

Well its tea time here ( dinner) and I have to say that looks bloody good! Um scusey my ignorance but what is tilapia encrute

doggybloggy said...

I just threw some cooking words together on that one, basically I wrapped a tilapia filet with thinly sliced potato

Beth said...

Oh, you are soooo bad.

You know I don't like fish, but I would eat this...it looks so good. Now, when I come to NY, you're cooking right? ;)

buffalodickdy said...

Looks great! Alot of people don't realize tomato done lightly can be a whole different flavor. I will occasionally use Aurora sauce (sauce aurore= Tomato flavored Veloute') on chicken or eggs, and there is a version for fish...

karen said...

damn! that sounds good!

Lara Croft said...

I tend to get creative when making sausage rolls and cupcakes, I like to fry the onions chilli and garlic before adding them to the sausage mince, they come out tasting sooo different, and I always add extra vanilla to my cupcakes and carefully ice them, finishing them off with a cherry on top. No im not a cook but i do sometimes like to play in the kitchen ahha. not that way, eeek

doggybloggy said...

All: first off "en croute" refers to things cooked in a pastry so this technically is not -en croute.

for the tomatoe butter I grilled some plum tomatoes on the burners and while the fish and potatoes browned in olive oil I put whole garlic cloves to brown as well...after I removed the fish from the pan and put it under the broiler I lightly browned some butter in the same pan. Tomatoes, garlic and butter in a container and hit it with the immersion blender voila - sauce.

pinknest said...

um yes. i want to be en croute. yum!

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