Comments on: Fish Gotta Swim… https://www.saltshaker.net/20100225/fish-gotta-swim-2 Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 06 Oct 2020 15:19:32 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Evolution of the Trout https://www.saltshaker.net/20100225/fish-gotta-swim-2#comment-220690 Tue, 22 Oct 2013 12:23:20 +0000 https://www.saltshaker.net/?p=3705#comment-220690 […] A year later, in February we have that trout now topped with a piquillo pepper sauce, avocado, chives, and a scattering of crushed multi-colored peppercorns. And a “cleaner” plating. These two versions have popped up now and again in dinners. […]

]]> By: Family Dinner https://www.saltshaker.net/20100225/fish-gotta-swim-2#comment-209860 Fri, 31 Dec 2010 21:07:28 +0000 https://www.saltshaker.net/?p=3705#comment-209860 […] actually had forgotten that I’d made a version of this soup before, and, to be honest, wish I’d gone back and looked at what I did the first time. It turned out […]

]]> By: Bonnie https://www.saltshaker.net/20100225/fish-gotta-swim-2#comment-194757 Fri, 26 Feb 2010 15:51:03 +0000 https://www.saltshaker.net/?p=3705#comment-194757 Per usual, the dessert looks amazing. So good it is sweet torture to look at it.

]]> By: dan https://www.saltshaker.net/20100225/fish-gotta-swim-2#comment-194727 Fri, 26 Feb 2010 01:30:34 +0000 https://www.saltshaker.net/?p=3705#comment-194727 In reply to Allan.

Piquillo peppers come fire-roasted and packaged from Spain, so not necessary. Occasionally I can get fresh ones here and then I roast them myself.

]]> By: Allan https://www.saltshaker.net/20100225/fish-gotta-swim-2#comment-194726 Fri, 26 Feb 2010 01:17:41 +0000 https://www.saltshaker.net/?p=3705#comment-194726 ¡¡Guao!! I’m sure you had some deeply satisfied guests!

Q: Do you usually roast the peppers when you make a pepper sauce?

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