I do like the time to cook Rillet through Confit.
Time passes quietly and patiently throughout this cooking, but whenever I cook this, I can touch the joy of “Cooking” into them.
Time passes quietly and patiently throughout this cooking, but whenever I cook this, I can touch the joy of “Cooking” into them.
This week, somehow I couldn’t stop to cook seafood with confit’s method.
I chose Monkfish & Cod which are different texture & flavour with each other.
Cooked two flavour: plain and herbal (Dill & Caper) rillets.
Just for my children who are not keen to have strong herbal dishes.
Just for my children who are not keen to have strong herbal dishes.
Perfect combination with rich fatty rillets, fresh tomato & samphire on hot toast.
That’s the suitable dish for perfectly chilled white wine.
Cornwall is getting to be more summery and more matching with these joyful dish.
