This was the plane I ate. We served in a family stile dinner.
My first week at the culinary school was poultry week. We had poultry in many different kinds of ways, roasted, pan seared, poached, braised, etc. As a side dish we usually had a starch, in this case: Mashed Potatoes with a bit of fresh unsalted butter, slightly warmed to reduce the moisture in them and seasoned with sea salt and ground white pepper. We purred it in a rice mill and that is when we added the butter.
On top of the roasted fish we served this side of compound butter that I made with mint, bit of lemon, salt, black pepper and a bit of parsley. I smashed it a a Mocarrete, it is easier to mix, since the butter was cold. It turned out quite delicious in the roasted chicken breast.
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