and my spin on Flounder Francese(I make it with Tilapia). Probably one of my favorite meals to make. But tonight, after I had started cooking up the cream, garlic and oil I realized I didn't have one of the key ingredients for the spaghetti sauce. Parmigiano Reggiano!! So what did I do? I improvised! It's what I do best when it comes to cooking.
'Just add cheddar cheese', I thought, crisis averted. Looks pretty gross, right? Well sure, but I just think it was because if you REALLY think about it, ingredients like Lemons and Cheddar Cheese don't normally go hand in hand on the plate. Naturally, I thought it was super delicious. Like a tart mac n' cheese.
While the 'experimental' sauce was cooking I tossed the Tilapia in a frying pan with some oil, lemon, salt and pepper, flipping it half way through. When the fish was done I set it on a paper towel and then onto a new plate so I could shred it a bit before topping the noodles with it.
Once the sauce was thick enough and the spaghetti was al dente. I plated it and served it up to my 3.5 year old food critic.
I thought it even looked pretty good, but Espen hardly touched it. Jeremy wouldn't even touch the left overs. Oh well, their loss, my gain...but I probably won't be making it again.
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