Wednesday, April 28, 2010
I will stop whining now..... off to the patio for a break & hopefully a little "mood adjusting"!......
|1/2||cup butter, softened|
|1/3||cup orange juice|
|2||cups all-purpose flour|
|1||teaspoon baking powder|
|1/4||teaspoon baking soda|
|1 1/2||cups (1/4-inch) sliced fresh rhubarb*|
|2||tablespoons firmly packed brown sugar|
|1||tablespoon all-purpose flour|
|1||tablespoon butter, melted|
|1 1/2||teaspoons ground cinnamon|
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.