Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
On 1/1/2020 at 6:26 PM, TdeV said:
That looks so delicious! Could you please give a more detailed Rx?
Grouper fillet cut in portions. Lightly dusted with Wondra and salt. Seared in a hot pan with plenty of butter using Eric Ruppert’s method of a thin metal probe, aka paper clip, to the lips to tell if it was warm enough in the middle. Then finished with lots of butter, fresh lemon juice and capers to make a sauce
55 minutes ago, TdeV said:
That looks so delicious! Could you please give a more detailed Rx?
Grouper fillet cut in portions. Lightly dusted with Wondra and salt. Seared in a hot pan with plenty of butter using Eric Ruppert’s method of a thin metal probe, aka paper clip, to the lips to tell if it was warm enough in the middle. Then finished with lots of butter and capers to make a sauce
49 minutes ago, TdeV said:
That looks so delicious! Could you please give a more detailed Rx?
Grouper fillet cut in portions. Lightly dusted with Wondra and salt. Seared in a hot pan with plenty of butter using Eric Ruppert’s method of a thin metal probe, aka paper clip, to the lips to tell if it was warm even in the middle. Then finished with lots of butter and capers to make a sauce
