Sunday, December 13, 2009

Gourmet Friday

Friday dinner at home as usual
.
Starting with tomato soup
made of fresh tomatoes
After the soup
Parma ham with asparagus
It's not season for asparagus,
but at Kaiser's they had
beautifully packed Chilean asparagus
- all right, it's not so ecological
to import something so far away,
but one exception is not too bad, is it?
Fresh asparagus from Chile
.
Main course:
Oven-baked trout
- the fish was real Hungarian from Szilvasvarád!
.
Sauce with shallot, rosé pepper,
parsley, lemon & olive oil
- perfect with the fish
.
This is how the portion looked on a plate
.

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