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whitefish fillets to sweet clover

In winter, this blog does not renew a lot ... it is dormant, as wild plants.

Like what if I was a hard and fast food "wild", I'd already died of hunger, which left me pensive thought, thinking of our ancestors ... I can not imagine any need to store food to survive past.

Ai reported at the fish fillets Whitefish Lake, very happy to find fish and local wildlife. Lake Geneva, so. And in this spirit of nearby I pulled out my supply of dried sweet clover, saying that the flavoring plant (coumarin, close to the vanilla) was used for anything other than flavor of crème brûlée.

For 2 persons:

2 fillets of whitefish

2 dl white wine

1 dl of water (fish stock would be even better)

20 strands of dried sweet clover 1 small shallot

30 g butter 3 tablespoons

cream 1 teaspoon sugar salt pepper

Rinse and pat the nets, remove skin and bones.

In a small saucepan, reduce by half the wine, water, fish skin, chopped shallot, sweet clover for 10 minutes, then strain and reduce again to get a background. Stir in cold butter, whisking in small portions over a fire set at the minimum. Check seasoning, add sugar, salt, pepper, a little cream for a creamy texture. Set aside.

few minutes the fish fry on 2 sides, serve and top with sauce.

Trim: rave yellow and glazed carrots with a little orange zest bitter orange juice and a tablespoon of honey.

In terms of wild plants, the first of the year shows the tip of his nose: the wild chives!

And to answer Colibri, I do more good resolutions for the coming year, because I can never achieve them, and then I feel guilty.

I'm just small steps, small simple things!