Monday Night Fish

Last night was a bit of a butter and ginger extravaganza in our house.

Our main course was sauteed red snapper fillet topped with a lime-ginger beurre noisette. To go with this I made sauteed asparagus with crispy ginger threads and a batch of short-grain rice to soak up the buttery goodness.

For the beurre noisette:
3 Tbs butter
1 Tbs finely chopped young ginger (I don't think this would have been as good with older ginger).
Juice of 1/2 a lime
sugar

Get the butter to the noisette stage in a small saucepan. Toss in the ginger and set the pan on ice to stop the cooking. When you're ready to serve, warm over very low heat and add some of the lime juice and a pinch of sugar (to balance the acidity of the lime). Taste and adjust sugar and lime quantities.

This was some seriously good food.

There was also the requisite green salad.

Wine: A.G. Ferrari Prosecco.