HUNGRY GERALD

BSK used to have an antipathy regarding coconut milk (and coconut cream). BSK thought the ingredient made sauces too sweet and cloaked the flavor of fish and other proteins. Happily, BSK has changed her mind. Now BSK enriches many sauces with this fabulous ingredient—good example is BSK’s  sole cooked on a sheet pan. The tender filets are placed atop a melange  of finely chopped vegetables and herbs—onions, garlic ,zucchini, spinach. They get mini splashes of olive oil and stock plus a generous amount of coconut milk (plus a dusting of cumin, aleppo pepper, paprika and sea salt). The sauce was fragrant and rich. The coconut gives the fish and veggies another dimension while retaining texture and flavors. BSK is now a coconut convert.