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karohemdLast night I bought a pack of salmon fillets at the supermarket (from the saucy fish co.) because I needed something quick for dinner. The first fillet I pan-fried and had some leftover mediterranean couscous with it. Perfect quick evening meal.
This morning I had bought fresh asparagus from my greengrocer and thought I'd attempt something fancy with the other fillet for lunch:
I took off the skin, laid it flat into a frying pan, with a sheet of baking parchment on top and weighed down with a saucpan and then turned on the hob at medium heat. After five minutes, I turned the skin over and cooked the underside for a further five minutes. The result was a perfectly crispy piece of salmon skin.
I split the fillet lengthways to create two equally thick slices, set them next to each other on a sheet of clingfilm, added a spear of asparagus split lengthways, seasoned with salt and pepper and rolled it up tightly, twisting the ends of the clingfilm. This I wrapped in foil in a similar way and poached it in hot water for about five minutes. After unwrapping (ow!), it came out rather well done but still juicy and flaky. I will need to reduce the temperature next time but for that I will need a thermometer...
I also had cooked some lentils in water and seasoned with salt and pepper and dressed with olive oil and balsamic vinegar. I sliced the ballotine (more difficult than it sounds with flaky fish) and arranged the slices on the lentils, with the skin on the side.
Despite the fish being on the well done side, everything tasted really nice and as a first attempt I call this a success. One of the more "cheffy" things I have attempted.
This morning I had bought fresh asparagus from my greengrocer and thought I'd attempt something fancy with the other fillet for lunch:
I took off the skin, laid it flat into a frying pan, with a sheet of baking parchment on top and weighed down with a saucpan and then turned on the hob at medium heat. After five minutes, I turned the skin over and cooked the underside for a further five minutes. The result was a perfectly crispy piece of salmon skin.
I split the fillet lengthways to create two equally thick slices, set them next to each other on a sheet of clingfilm, added a spear of asparagus split lengthways, seasoned with salt and pepper and rolled it up tightly, twisting the ends of the clingfilm. This I wrapped in foil in a similar way and poached it in hot water for about five minutes. After unwrapping (ow!), it came out rather well done but still juicy and flaky. I will need to reduce the temperature next time but for that I will need a thermometer...
I also had cooked some lentils in water and seasoned with salt and pepper and dressed with olive oil and balsamic vinegar. I sliced the ballotine (more difficult than it sounds with flaky fish) and arranged the slices on the lentils, with the skin on the side.
Despite the fish being on the well done side, everything tasted really nice and as a first attempt I call this a success. One of the more "cheffy" things I have attempted.
