"zuuum" > wrote in message
...
>
> "Doug Kanter" > wrote in message
> ...
>>
>> "zuuum" > wrote in message
>> ...
>>>
>>> "Doug Kanter" > wrote in message
>>> ...
>>>> For some reason, I'm hooked on blending the flavors of salmon and
>>>> toasted pecans (processed to a medium fine crumb and used as a
>>>> coating). Maybe I'm nuts (!), but the two flavors seem to go together.
>>>> However, I can't for the life of me figure out the ingredient that
>>>> would join the two flavors. Open to any and all suggestions, except
>>>> horseradish. :-)
>>>
>>> How about a citrus beurre blanc sauce?
>>>
>>
>> Thanks for the tip - that put me on the right track. I was too busy last
>> night to do make beurre blanc, and the zester was hiding somewhere, so as
>> a test launch, I quickly reduced some orange juice by half, mixed in a
>> little butter, moistened the pecan crumbs with it, and it tasted pretty
>> good. I think the zest will intensify the flavor.
> And citrus is an easy pair with either fish or nuts. Passionfruit works
> too.
> Salmon's already fat enough, but hey, a little more butter never tasted
> bad.
> ":^|
>
>

It's all a lie, the nonsense about fat in butter. The lie has been promoted
by all the diet shexperts who need to sell books. The real deal: One stick
of butter has no more fat or calories than one Tic-Tac.