Commented by: pandemiel
This is a great recipe. I sprinkled a little Chef Paul Prudhomme's Seafood magic on our fish and it was so good!
Commented by: tonnioern
I absolutely agree with pbahl's "I love the cooks' notes", the whole thing reminds me of Dela Smith's "I hate to cook book", surely the best book ever for those lazy, single cooks like me. I have 2 thawed deep frozen wild pink salmon fillets for tonight and, while they're fine in baine Marie with boiled potatoes and carrots, it gets a bit much after the 1000th time. Norwegian recipes mention frying salmon, so I was curious. It was the first recipe that Google turned up, I signed up right away. Bookmarked the recipe and I'll try to let people know what happened.
Commented by: pbahl
I love the cooks' notes. Tips on fish are extremely helpful b/c you can really screw up the fish if you're not careful. I haven't even cooked the fish yet, but I'm sure it will be great! THANK YOU!
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