Should you like sour cream and onion dip, Ali Slagle’s recipe for “Bitter Cream and Onion Fish” may simply convert you to a seafood-and-dairy evangelist. Fish fillets (cod, salmon, halibut, or trout are all truthful recreation) get slathered with bitter cream and panko, the latter of which turns to a golden crisp within the oven. Earlier than it goes on the fish, the bitter cream will get zhuzhed up with onion powder, chives, lemon zest, and salt and pepper for a bit of additional zing, reducing by means of the fattiness of the fish in the identical means sizzling sauce balances the richness of scrambled eggs.
Likewise, in a roundup of frequent errors folks make when cooking fish, Roberto Bellitti tells Food & Wine that delicate cream sauce on seafood is “simply unsuitable.” As an alternative, he suggests a “barely bitter” sauce that compliments the fragile taste and texture of fish. We assume bitter cream falls into this class.