What are you cooking?

It's possible that both are real
However I didn't know filu 'e ferru, and you did

---

So, as announced in the chatbox, tonight, we cook here !

I finally choose my famous (? ) haddock fillet in "Petite mer" sauce.

I invented this name for this sauce that i created by myself, without knowing or copying something eventually already existing.


So, here's the stuff we have for it. Snow, before you ask, i'll post some pictures of the dish, later ...

---

Ok lads, thank you.

Well, as promised, here are two pics of the final dish.

It's not for saying but it was a pretty success, i was lucky for having touch the perfect balance for the sauce, also the wine fits perfectly.

About the recipe, i have already some words to write about it, will post it maybe at night or tomorrow.







The served diner


For cheese, we had a Camembert and a piece of my favourite Roquefort, the Papillon Noir (Black Butterfly). It's not a surprise that this wine fits particularly well with cheeses as Roquefort, so the Papillon Noir was killed and the Camembert still remains for today or tomorrow



EDIT : Lol, one day i'll have to finish this table, maybe ...

---

It looks amazing, Nik
Today I eat homemade (by my mother) "pasta all'uovo" with artichokes and pancetta (little bacon cubes), then bass and potatoes cooked in the oven. Homemade iced white wine. Obviously cake, coffee and ammazzacaffè (literally "coffeekiller", like we call grappa or liquor in Italy).
F..k diet on Sunday

As I understood these words are used in other languages, too. Yesterday I made quark schnitzel - with porcini-tomato-basil risotto.
Today it will be kofta with Vichy mashed carrots, as no Vichy is available atm in my kitchen its role will be played by a good old Gerolsteiner.