Dinner on the making....😋
#Fishfish
Discussion
Now that's brunoise at another level 🤩
From the Chef himself I am flattered. I went and bought already the butter with no salt. I don't know if it will be easy to find a Chardonnay here ..so the rest of ingredients are on pause. Lol
What mushrooms should I choose?
What, did we have a conversation before?
Your words are familiar, but I can't remember the conversation.
Did we discuss Risotto?
If so, then Porcini are a good base, the dried ones which you then soak in boiling water for a half hour or so, then use the liquor to add flavour later.
Apart from that, any you fancy or that are in season.
Yes, we did, about the Risotto you did ! 😁😂🎉
I might get Porcini fresh...unless you tell me I should use the dried ones. Easier to get fresh shitake.
Dried Porcini would be better, but there are no rules.
Dried porcini tend to intensify the flavour, but if you prefer a more delicate flavour, then fresh would be great.
