iFS Lunch: Yellow Pike Fettuccini with Sun Dried Tomato Sauce
I gutted my first fish, yellow pike, ever. Yellow pike is not an easy
fish to work with because of its complicated bone structure (of
course, I didn't know this until I opened up the fish). I seasoned the
fillet on both sides before poaching it with dill. Dill gave the fish
an aromatic flavor that helps to enhance the usual bland taste of
white fish.
I braised yellow onions with balsamic vinegar, grilled asparagus, and
sauteed broccoli rabe for the sides. Broccoli rabe is the new seasonal
ingredient; it's more flavorful than usual and easy to cook with - one
of my favorite ingredients in the spring!
