For Good Friday supper, we were thinking about turning Mark and Angie on to our newly discovered recipe for Bo Ssam. But, it being Good Friday, for Doris, meat was off the table, so to speak. So we went with fish. Walleye, shrimp and salmon, to be exact. Bob smoked the salmon — man was that tasty. We did the shrimp with a lime-cilantro-mustard marinade. And the walleye, we prepared with an herb breadcrumb mixture similar to the one here that Epicurious recommended for halibut.
We also made a fennel-asparagus salad using the recipe for Shaved Zucchini and Fennel here on SCF, substituting blanched asparagus for zucchini. Damn! It’s been a while, but we’ve still got it!
Prepping earlier in the day. Here are our walleye:
Srimp, er, shrimp:
The marinade for shrimp. Cilantro, lime juice, olive oil, red pepper flakes, S&P and a little mustard:
Bread crumbs (panko) with parsley and cheese for the walleye:
Matt, Annie & Sam, Angie:
Matt and Sam:
Three precious ones:
And… after she’s in bed… we sit down for supper.