FOOD DIARY: toothfish with salad

I love to bake fillets of toothfish which we had bought a few days ago at Garden City and since last night was 2–5 Diet day I made the now standard fish on a bed of sliced mushrooms in a bath of hot stock with a sprinkling of  finely chopped shallots.                  .

I also made a standard robust salad and served all with a delicious Swan Valley white wine: Houghton’s Chardennay Verdelho; this wine is inexpensive and, at leart to my palate, one of the best white table wines in the world–a delicious drop!

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