While I’m a bit late to the gate getting started on lenten –or any other time–FRIDAY FISH recipes, this one’s worth waiting for. I’ve been making it for a few months, though the story begins with just the vinaigrette. Ok; it’s a tish long of a story but worthwhile. Wanting to escape the traditional high-calorie olive oil vinaigrette … there are 480 calories in 1/4 cup of olive oil … I had paid close attention one day when my mentor Jacques Pépin (he doesn’t know he’s my mentor) mentioned something about using cream for a vinaigrette as it had 50 calories per tablespoon rather than the 120 for olive oil! Well, this little WW follower stood up and took notice, filing that away for posterity, but really for me. Not long afterward, making a salad, I thought about the yummy Daisy Light Sour Cream that saves my bu** so often while cooking. (I often stir a dollop into a bowl of pureed vegetable soup and skip the high-cal and fatty heavy cream too many cooks stir in at the end of cooking.) And, why, I ruminated, couldn’t I use it for a vinaigrette? If heavy cream was good enough for my man Jacques, why not light sour cream, which weighs in at 35 calories per tablespoon, for me? So, the next time I made salad, I made my vinaigrette just like always BUT — I whisked in Daisy Light Sour cream instead of extra virgin olive oil. Eureka!!! Voila!!! Bingo jingo!!! A lower-calorie, creamy vinaigrette was born. Hello, huge salads and maybe even caloric deficits.
Continue reading
