Hello everyone, and welcome to Prix Fixed, Lifehackers new menu-planning advice column.
Will there be hacks?
You bet your butt there will be.
If I had to grade my skills Id give them a C+.
Thanks for your help, Ill let you know how it goes!
For sides, were doing anaked tomato saladand a store-bought French baguette.
Removing the skin from the tomato means it meltsrather than burstsin your mouth.
It does not taste like anything.)
Extra credit: A box of Maldon flake salt.
It will immediately elevate the meal and make it seem restaurant worthy.
Now for the fun part.
Gently peel away the skins.
Drizzle just enough dressing on the tomatoes to coat them (about half of what you made).
Now lets talk about the fish.
But first, were going to get amise en placeready, so you dont feel rushed while cooking.
(Also Im quite lazy.)
Set aside for 15 minutes.
Set over medium-low heat.
The half & half will never quite simmer, but it willfoam.
Once this happens, reduce the heat to low.
If you see a film start to form, dont fret, just give everything a little stir.
(Never skipthe finishingits what makes a meal feel fancy and complete.)
If youd like a little menu-planning advice, send your request to Claire at[email protected].
Updated at 7:06pm EST on 05/21/21 to add information about steeping aromatics.
