Lunch today was healthy and hearty baked fennel, roasted beetroots, poached fish with Beurre Blanc and tumeric infused pilaf.
I prepared the Beurre Blanc using the same recipe as in my earlier post except that I use a new batch of shallots (small onions) that I got from NTUC. And instead of Blanc, it turned out pinkish akaRose. Interesting! Taste-wise still as yummy.
The Beurre Rose was spooned over the poached sutchi fillet that was laid on top of the pilaf (as in the picture on the left). Really enjoyed the combination of taste and texture of these 3 items, definitely a repeat in my repertoire.
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