Recipe fantasy to food reality.

Sunday, October 23, 2005

Saturday Night Dinner

Broiled steelhead with serrano pepper and yogurt sauce

1/2 english cucumber, finely grated and drained
1 1/2 cups yogurt
2 serrano peppers, seeded and finely diced
1 teaspoon coarsely crushed cumin seeds
1/2 teaspoon salt
This sauce was created by my husband, and it's a really great accompaniment to fish like salmon, steelhead or trout. It's also substantial enough that the sauce itself makes a good snack, so we make plenty.

Roast yukon gold potatoes, shallots and sweet bell peppers, with rosemary and olive oil

Boiled artichoke with drawn butter.


At 3:55 PM, Anonymous Anonymous said...

What's a serrano pepper?
That's a new term for me.

At 9:33 PM, Anonymous Andreas Schou said...

They're little green peppers -- about the length and width of your pinky finger. Of the fresh peppers I think of as common (Anaheims, poblanos, jalapenos, serranos, and habaneros), they're the second-strongest. They have a bright, fresh, green taste that pairs well with the coolness of the cucumbers and the earthiness of the cumin. The fat in the yogurt and the fish (I've only ever had this with oily fish) means that the spice is extremely intense but extremely short; it's not the kind of thing that stays and builds in your mouth over time.

-- ACS


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