Angelfish is inexpensive, on the SASSI green list and has the perfect delicate texture for pies and a pasta like this, where the Champagne cream sauce is the star. It's a fish I buy whenever I can. Using smoked angelfish in this recipe is sublime- I've made it to rave reviews. Now, please don't break open a bottle of your treasured expensive bubbles for this- local sparkling wine is perfect, but a rule that's worth following is, don't use it in your cooking if you won't drink it. Enjoy what you Don't use in the sauce with the meal.
Smoked Angelfish Tagliatelle in a Champagne Cream Sauce, with Dill Weekday meals are usually about sustenance rather than experimentation or luxury. For all the reasons you are all too familiar with. I wanted to use some of the ingredients I picked up at the Neighbourgoods Market at the Old Biscuit Mill (referred to affectionately, by [...]