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Small enameled saucepan — warming sauces, melting butter, reheating
Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
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cook potatoes in half each of the dressing and rosemary in large nonstick skillet on medium-high heat 8 min., stirring occasionally. add fish; sprinkle with lemon juice and remaining rosemary. cover; cook on medium-low heat 6 to 8 min. or until fish flakes easily with fork and potatoes are tender. remove skin from fish; discard. toss lettuce with cucumbers. serve topped with the fish, potatoes and remaining dressing.