Whisk the softened garlic into the pan with the butter and vermouth, and watch as the sauce transforms into a fragrant ... If you're seeking more umami and less tang, consider using fish sauce as an ...
Place the lemon, parsley leaves and stems, garlic and olive oil in a food ... Turn the fish over and pour the wine around the fish. Cook for 1 minute, then remove the fillets using a slotted spoon and ...
My main course is simple, a nicely aged, thick cut striploin steak with skinny chips and Béarnaise sauce, a simple salad on the side ... essentially poaching the fish as you spoon it across the top.