Came up with a nice recipe yesterday
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I was scouting around the fridge freezer and came up with salmon en croute with scallop sauce and it was damn nice. :) The pastry I used was Bric, a Tunisian pastry, but Filo would do. Put some butter salt and lemmon zest on the salmon, wrap it in the pastry ready for the oven. The sauce was onions celery carrots sauteed, flamed with whisky, then fish stock and a bit of tomato puree added. Whisk in some flour to thicken it a bit. Let it simmer for for a while then liquidise it (stab mixer) and sieve it. Add cream and the scallop corrals, the red bits. Add some taragon and liquidise again, add some salt if needed. Bake the fish parcels, they dont take long so a hot oven and about 10 to 15 mins will do, doesnt mater if the salmon is a bit raw inside. Fry the white scallop parts in butter and salt. And dish it up with some veg. Its a really nice combo, the richness of the sauce works well with the lemony freshness of the salmon, and of course taragon and salmon together are incredible. With the crispy pastry adding texture it all comes together to produce a really good dish.
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I was scouting around the fridge freezer and came up with salmon en croute with scallop sauce and it was damn nice. :) The pastry I used was Bric, a Tunisian pastry, but Filo would do. Put some butter salt and lemmon zest on the salmon, wrap it in the pastry ready for the oven. The sauce was onions celery carrots sauteed, flamed with whisky, then fish stock and a bit of tomato puree added. Whisk in some flour to thicken it a bit. Let it simmer for for a while then liquidise it (stab mixer) and sieve it. Add cream and the scallop corrals, the red bits. Add some taragon and liquidise again, add some salt if needed. Bake the fish parcels, they dont take long so a hot oven and about 10 to 15 mins will do, doesnt mater if the salmon is a bit raw inside. Fry the white scallop parts in butter and salt. And dish it up with some veg. Its a really nice combo, the richness of the sauce works well with the lemony freshness of the salmon, and of course taragon and salmon together are incredible. With the crispy pastry adding texture it all comes together to produce a really good dish.
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Wrong forum. This sort of material really belongs in the Lounge. Wait, what?:confused:
Sort of a cross between Lawrence of Arabia and Dilbert.[^]
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A Dead ringer for Kate Winslett[^] -
Wrong forum. This sort of material really belongs in the Lounge. Wait, what?:confused:
Sort of a cross between Lawrence of Arabia and Dilbert.[^]
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A Dead ringer for Kate Winslett[^] -
Yeah, but it ends up buried under piles on inane life blog crap, like people posting about their fucking cooking! :)
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Hey, I write some of that inane life blog crap! :laugh:
Sort of a cross between Lawrence of Arabia and Dilbert.[^]
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A Dead ringer for Kate Winslett[^]