Quote:
Originally Posted by dredge
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Learning what flavors complement each other comes with experience, simple is usually better. Some things just work, like fish usually pairs well with lemon, butter, white wine, maybe some fresh dill, etc
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I have actually been trying to work mint into a salmon dish since lemon and mint compliment each other well, but the mint is either too faint or over powers everything. I want to find some other spice that would bring a nice balance to the whole thing. Do you have a suggestion? Do you think a faint bitter would be good to bring down the mint while not burying it?