FOOD DIARY: fried Red Emperor fillets

Diane cooked again last night and she started the meal with a delicious dish of nibbles that did precisely what they are supposed to do that is to increase your desire for the main parts of the meal.  She included the usual suspects: pieces of prosciutto, toasted sections of bread spread with tapenade, pickled mushrooms and bits of pepper and some delightful very small nicoise olives.

After this excellent beginning Diane served the Red Emperor cutlets that we had purchased that afternoon; nothing fancy just the fish fried perfectly and what could be better.  As a side she served some baked pumpkin.

As always there was a cleansing salad after the meal accompanied by a wonderful flavoursome bottle of Old Kent River ’09 Chardonnay that we had bought on a little jaunt to the Southwest this past summer.

 

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