🔕 🔔
Loading…

My Basket ()

All questions

a question about a recipe: no sherry for James Peterson's Baked Fish Fillets with Butter and Sherry

Do you think vermouth would work? White wine? Thanks! (I'm not at home and thus cruelly separated from my own liquor cabinet!)

asked by tammany about 3 years ago
4 answers 906 views
48361945 4c0d 4900 a4fb fead7055d98f  stringio
added about 3 years ago

White wine would be fine; a dry white if you have it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Yes-definitely

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Thank you both! Wine was fine (perhaps sherry would have been better?) and everyone gobbled the halibut down!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Sherry would definitely have been different because it would have imparted a nutty flavor. All sherries have quite complex flavor profiles. I would really like Fino Sherry with the halibut.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.