i was thinking about a nice buerre blanc, which is some lightly sauteed shallots, deglazed with some white wine and add a touch of fresh lemon juice. reduce and add some heavy cream. reduce again and then wisk in some unsalted butter, strain then lightly drizzle on top of seared fish. yay or nay?
If it wasn't so warm out, I'd say go for it. But it's hot as Hell, so keep it light and fresh .
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
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