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Verminius Rex

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Pan fried basa and risotto... [Mar. 15th, 2006|08:11 pm]
Verminius Rex
Dinner went well (except for everyone wanting my attention when dinner needed the most tending.) I followed the risotto recipe for the most part, although I used veggie broth instead of chicken so it wouldn't conflict with the fish, and instead of the silly instructions of adding broth a bit at a time for 20 minutes of cooking, I just dumped it all in and stirred every couple of minutes. The basa turned out well, breaded with some store bought breadcrumbs (I can make my own out of crackers or whatever, but store bought bread crumbs are cheap and handy, and have less salt) with a shake or two of Mrs Dash. I left out the season salt this time, figuring that there is enough salt in the butter. So I toss about 4 tablespoons of butter into the big nonstick skillet and pan fry the basa. Afterwards I toss in a bit more butter to the pan drippings, used flour to make a roue, and added veggie broth and a bit of lemon juice to make a nice gravy. Slow building is the key to a good gravy, and a wire wisk. Basa with a lemon veggie gravy and risotto on the side made for a nice dinner. Now I'm avoiding fish for a week, just so I keep liking it.

I now have a decent default risotto recipe, although I will continue to experiment. What I really would like to try more of is lamb, which we just don't have in great quantity in this area. Pity.

[User Picture]From: kai_
2006-03-16 02:27 pm (UTC)
The HyVee on 6th usually has some nice cuts of lamb, and I've also been told (but haven't tried it) that you can special request lamb at the Merc and it takes a day or two for them to get it in.
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[User Picture]From: teddybeardog
2006-03-17 09:42 pm (UTC)
checkers seems to only have durning easter season
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