This month, Eric and I have cut our food budget in half to try and save more of the rent we get from our exchange students. I have to admit that I’ve been slacking a bit in the food budgeting due to the excuse of needing more to feed the boys. But this
The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
The flavors found in this Salmon with Creamy Dill Sauce recipe—made with Swanson Seafood Stock—is the perfect balance of fresh and savory ingredients. The flavorful sauce cascading over the top of this flaky fish adds a wonderful touch.