|Conditions precluded rowing, but I did go visit our boats on the way to the fishmonger.|
|Food photography is fraught -- poached halibut tastes much better than it looks, but the sparkling wine was in a handsome bottle!|
After poaching -- which I should have done for just a bit longer than the indicated 5 minutes, because these fillets were thick --the fish was set aside and some cream whisked into the wine until it reduced to a cream sauce. I used milk (because I had forgotten cream) and a little butter and flour instead. I then poured the sauce over the fish, along with halved white grapes and chopped hazelnut. I broiled this for a few minutes and the result was simply amazing. This paired perfectly with the wine used in cooking it.
We could not find any seafood brunch ideas in our go-to seafood books, so I took to the interwebs, where I found a recipe for salmon hash. We have never been disappointed in a hash recipe (see Franksgiving and Bean Hash, for two examples), so we decided to give this one a try. We followed the latest has recipe essentially as written, and we were not disappointed. We had a little bit of the Blancs de Noirs left over from the previous evening, so that the mimosas tied the two meals together.
|Technically, any meal served between breakfast and lunch can be brunch, but the term really does imply mimosas!|