But I sorta hunted it before I reeled it in.
Needless to say, I was thinking of a different way to prepare it for the Gewehr98 supper table.
Looking through the fridge, and I kicked up a half-empty bottle of Wollershiem (Wisconsin) Reisling. Hmm.
Long story short, ocean perch fillets, frying pan, a touch of olive oil to start the fish, then as the fish is sizzling away in the pan, Reisling gets added until it's about halfway up the side of the fillets. I turned the fillets a couple times ever so gently, added a sprinkle of lemon pepper, and once the wine had boiled away, voila'!
It was SOOOO GOOOD! Now I want to try the technique out on stuff like haddock, cod, bluegill, smallmouth, tilapia, and so forth.
But I'll bet there's a silly-assed French name for what I did as I cooked the fish, right?
I still had to share the recipe, it's worth it.
Needless to say, I was thinking of a different way to prepare it for the Gewehr98 supper table.
Looking through the fridge, and I kicked up a half-empty bottle of Wollershiem (Wisconsin) Reisling. Hmm.
Long story short, ocean perch fillets, frying pan, a touch of olive oil to start the fish, then as the fish is sizzling away in the pan, Reisling gets added until it's about halfway up the side of the fillets. I turned the fillets a couple times ever so gently, added a sprinkle of lemon pepper, and once the wine had boiled away, voila'!
It was SOOOO GOOOD! Now I want to try the technique out on stuff like haddock, cod, bluegill, smallmouth, tilapia, and so forth.
But I'll bet there's a silly-assed French name for what I did as I cooked the fish, right?
I still had to share the recipe, it's worth it.