Thursday, November 5, 2009
Butterfish, poached fennel, and bread
We began by mixing and baking the bread, letting it cool a bit before cutting it open. Then we baked the butterfish in leftover rouille, topped with fennel greens. Meanwhile, we sautéed leeks and then added trimmed green beans and quartered fennel bulbs, and simmered the veggies ten minutes in broth.