Mushroom & Herb Salad
Servings: for two
This simple salad from NYT is a wonderful accompaniment to grilled fish. Not only the mushroom slices keep the fish flakes firmly in the middle of the fork, the flavours are lemony and fresh. I eliminate the parmesan as I prefer the salad to be light and Mediterranean-like. The combination results in one of the best summer lunches I’ve made.
For the grilled fish, I picked up a whole "Royal Dorale" as it’s called here. I don’t know what it’s called in English. Googling results in ‘Mediterranean Sea Bass" or "Sea Bream". Not sure. Normally Royal Dorale is served ‘en papilotte’ with cherry tomatoes but I grill the fish using the Indonesian technique of massaging every kind of white meat with lemon juice to get rid of the fishy smell. As we can’t barbecue, I use my oven to grill. It works as well.
Ingredients: (continue…)
