![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Rd5pfP_VSHHGY6uCMmpS7hzSNvI-M6jQ1Pv78upZLuq_AWuP3GlBPjWYRn9jWM6cH2Kw2ROme8-cIPVcFxkqfosqAqL5DWAecdfWGgbyumhF7iAGrMYaETAIPGUqtju4wM4vsgQYQRk/s400/walleyebutterris2.jpg)
Walleye (Kate's), beurre blanc, risotto (a little stiff).
That beurre blanc is just butter whisked into a reduced white wine, lemon juice, shallot (Snake Hill) mixture. Stock for the risotto from a Plum Creek chicken.
For a fresh water city, we do okay.
That beurre blanc is just butter whisked into a reduced white wine, lemon juice, shallot (Snake Hill) mixture. Stock for the risotto from a Plum Creek chicken.
For a fresh water city, we do okay.
2 comments:
Still waiting for a Beurre noir...
Seriously. Can't a brother get some burnt milk solids?
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