fish a la Bernardin by Matt Lieber was delish but why less crispy?
Hi Merrill and Amanda! Sweet app, congrats on your web book. Why did my crispy skin fish a la Bernardin turn out delicious tomight but not get the "searing in oil" effect of this recipe?? Of a few cupboard-limit-forced deviations that I made from the recipe, we suspect but are not sure it was one of the following: 1) using a 50/50 blend of safflower and olive oil in place of canola OR 2) using a square metal baking pan instead of a heavier croque retainig more heat OR 3) not pre-heating the pan with oil using the broiler though the recipe said to oven-bake at 400. Still, I'm ned sure why it did not generate the heat in the pan to make the skin bubble as descibrd in the recipe. In any case, this a stylistic question somewhat since the actual result of the recipe tonight was delicious!! Thanks largely to our friends who shared their fresh-caught off Kodiak isand Alaskan salmon. Your thoughts welcome! Many thanks, Matt Lieber
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