I can't help but share this with you.
I shall call it (and copyright it here) the "a la Rogin sauce". It's to go over any white fish steak, be it cod, haddock, tuna or swordfish.
1. Take a huge great scoop of Philadelphia cheese, preferably with garlic and herbs, and bung it in a saucepan. Heat until it begins to melt down, stirring over a gentle heat.
2. Pour in some single cream, enough to make enough that you think you need to cover each serving. Continue stirring until the mixture forms a smooth, runny, sauce.
3. Sling in some ready-to-eat prawns (dry off any water or brine they've come in with kitchen paper) and/or any chopped chives, spring onions or mushrooms or anything else you fancy might go in it. Stir well.
It's bloody GORGEOUS.
I shall call it (and copyright it here) the "a la Rogin sauce". It's to go over any white fish steak, be it cod, haddock, tuna or swordfish.
1. Take a huge great scoop of Philadelphia cheese, preferably with garlic and herbs, and bung it in a saucepan. Heat until it begins to melt down, stirring over a gentle heat.
2. Pour in some single cream, enough to make enough that you think you need to cover each serving. Continue stirring until the mixture forms a smooth, runny, sauce.
3. Sling in some ready-to-eat prawns (dry off any water or brine they've come in with kitchen paper) and/or any chopped chives, spring onions or mushrooms or anything else you fancy might go in it. Stir well.
It's bloody GORGEOUS.
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