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Tuesday, September 29, 2009

Halibut Baked In Dijon Mustard And White Wine Sauce.

This is a variation on a dish called Lobster Thermidor. It is a classic dish in the french repertoire and complex to make. This makes it all the more enjoyable to execute and also makes it taste better. Don't ask me why. These were the kind of dishes that were popular in the 60's and 70's from Dublin to London to Paris. You don't see them now and if you do then they have a different name. There is not much new under the sun and that applies to cooking.
You will find this dish on google and if you have any questions then............. don't hesitate.

1 comment:

grahamer said...

Halibut never had that b 4 looks lovely.