Friday, April 22, 2011
Good Friday Lunch - Perch, Zucchini, Beurre Blanc Sauce, & Trebbiano
Nothing especially great but just wanted to share.
The perch was salt and peppered then baked in olive oil and wine at 350 degrees F. I made a beurre blanc from the fish saute, more wine and butter. I have a recipe for beurre blanc if you would like details.
Homemade breadcrumbs baked with zucchini squash
I pulsed a couple of sesame seed pieces of bread in the food processor. I added the bread crumbs to a skillet with 1 tbl of butter, olive oil, a shallot, a large clove of garlic, and chopped parsley. Once the breadcrumbs were browned I added a handfullof basil leaves. I then quartered my zucchini and oiled them. Rolled the zucchini in the bread crums, topped with parmesean cheese and baked at 350 for 20 - 30 minutes. This was inspired by Claudia at http://pegasuslegend-whatscookin.blogspot.com/2011/04/baked-zucchini-fries-recipe.html
Bread and Wine
I sliced a piece of bread and opened the bottle of Godde Pass Trebbiano. The wine is from our local Souza Family Winery