"I'll just take this into the back and get it filleted for you."
"Why?"
"You want to do it yourself?"
"I think that's part of the poetry of it, no?"
"Huh. You're the first person to not want us to fillet it for you."
"That's unfortunate."
For the record, way too much butter in a saucepan with finely chopped shallots until the shallots are about 2/3rds cooked. Pour over a fillet, salt and pepper to taste, and bake for 15-20 minutes. Some might like to add lemon juice to the sauteed shallots. I don't. But I wouldn't tell you that you were wrong if you wanted to.
No comments:
Post a Comment