Experimental seafood night II

Little nuggets of goodness

Little nuggets of goodness

For the first course, we pretty much followed this recipe to the letter. I love scallops so much I almost think I could roll them all over my cat, cook them over a high heat, and they’d still be tasty.

But unsurprisingly, they’re even better when you cook them over a high heat and then cover them with a tasty cilantro sauce. Anna correctly observed that the sauce would’ve been better had we just blended the whole thing. Lesson learned.

Our labour-intensive slaw

Our labour-intensive slaw

Unfortunately I can’t imagine being motivated enough to matchstick the slaw ingredients by hand ever again. Which is a shame, cause it was great.

First course!

First course!

This post has been brought to you courtesy of a ten minute break while the yeast activates. Yeast, you ask? For sea bass?

Activating yeast doesn't make the most exciting photo

Activating yeast doesn't make the most exciting photo

Nope. It’s for our dessert – pretzels. But not just any pretzels.

We’ll make the dough and let it rise while we whip up the fish.

-Anna and Eve

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3 responses to “Experimental seafood night II

  1. how does yeast activate?

  2. I love the smell of yeast activating!

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