Fish is easy to prepare...if you just remember the rule. Don't cook it if you want to fry it. Salt, pepper and some flour...then 4-5 minutes hot pan. It works....
I have tried many different species. Cod I like best breaded. Kingklip was a recent find...and it holds tegether better in the frying pan than cod. Difficult to find though.
Rotbarschfillet...which gives two translations in English...Ocean Perch or Redfish.
Prepared as above...and served with yellow potatoes and corn...yellow of course...the fish took on a colour of it's own...yellow.
Rarely drink Chablis nowadays...but I am on a Burgundy trip at the moment.
Start at the top I thought...so it was a Grand Cru.
They generally need 5- 8 years before they show their best.
Grand Cru Les Clos 'Clos des Hospices' 2012
Chablis
Burgundy
France
Lemon and melon aromas...delicate...not for nose drinkers. Vibrant acidity. Tropical flavours. Die-hard Chablis drinkers may think this is too lush...but hush...there are many way to please a wine drinker. This was a perfect match with the meal.
Points 17
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