phil..c wrote on Tue, 31 Mar 2009 21:15:00 +0800:

> Mr. Bill wrote:
>> This is what's for supper!! Ina Garten featured this
>> seafood maindish on last weeks show. Sounds so good! Since we
>> don't have creme fraiche available in the grocery, I
>> have to make my own. @@@@@ Now You're Cooking! Export Format
>>
>> Mustard-Roasted Fish
>>
>> fish, seafood
>>
>> 4 (8-ounce) fish fillets such as red snapper
>> kosher salt and pepper; to taste

>Thanks that looks grand will do next fish night

I echo that last comment but what difference does the size of the salt
crystals make when it is going to be dissolved in creme fraiche? Is this
just another of the typical conditioned reflexes to say "use kosher
salt"? Mind you, I've got kosher salt and I do sometimes sprinkle it on
vegs before broiling and also use it as an underlay when roasting salmon
skinside down.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not