As I said before in one of my postings that I love to cook [and eat too] Salmon, and this time, I am cooking[and ate thereafter] some Norwegian Salmon, which I brought yesterday. And yes, one more recipe for you, the oyster ravioli I cooked last week.
So the menu for you, will be :
First we come to talk about the oyster ravioli:-
I wrote somewhere before, about a menu for your date, where I advised scallops & oysters for ravioli & this time, I am making it without any scallops. Just poaching the oysters in fish stock for only 30 seconds & then stuffing them in thin pasta sheets. Traditionally, oysters in their very raw form is eaten with few drops of lemon juice---squeezed freshly[though, purists will have it as it is].So the for the accompaniments for this pasta, that is the sauce is lemony, but without any tartness from the lemons/lime. I am using a reduction of cream, fish stock, the juices from the oysters[which was reserved after shucking the oysters] & all these have been infused with lemon & lime zest...interesting..isn't it?
Oysters & caviar are considered to be good partner & signs of luxury[hell, both are aphrodisiacs too!!!]. A little touch of mock caviar around the white creamy sauce & the ravioli looks good ain't it? A couple of parsley sprig or chervil here and there..makes it simple & sexy!!!
Panfried Salmon
I was really craving to have salmon, since I dont remember when was the last time, I had a proper cooked salmon[I think it was in February this year, even that was cooked by me]. So this was the time, when I wanted to have salmon badly, accompanied by three key ingredients-fennel, tomato & mustard which I felt, should go well together, alongwith the salmon. The salmon was usually panfried with olive oil & then basted with butter. Fennel got a classical treatment--braised with orange juice, honey & star anise. I made a tomato confit & then chopped it up to make a tartare, mixed with balsamic vinegar & some chopped shallots--seasoned of course. For the sauce, it was beurre blanc with some dijon mustard. Whoever said that mustard is a good accompaniment to fish, I must say that he is bloody correct about it. In Bengal, we cook fish with mustard paste albeit, mustard oil is the cooking medium...dont we? Fennel is definitely, a sweet compliment to any fish.
Recipes????Send me mail :)
So the menu for you, will be :
Oyster Ravioli
Fin de clair oysters, seaweed caviar
-
Panfried Salmon
Orange braised Fennel, Tartare of confit tomato & mustard beurre blanc
First we come to talk about the oyster ravioli:-
I wrote somewhere before, about a menu for your date, where I advised scallops & oysters for ravioli & this time, I am making it without any scallops. Just poaching the oysters in fish stock for only 30 seconds & then stuffing them in thin pasta sheets. Traditionally, oysters in their very raw form is eaten with few drops of lemon juice---squeezed freshly[though, purists will have it as it is].So the for the accompaniments for this pasta, that is the sauce is lemony, but without any tartness from the lemons/lime. I am using a reduction of cream, fish stock, the juices from the oysters[which was reserved after shucking the oysters] & all these have been infused with lemon & lime zest...interesting..isn't it?Oysters & caviar are considered to be good partner & signs of luxury[hell, both are aphrodisiacs too!!!]. A little touch of mock caviar around the white creamy sauce & the ravioli looks good ain't it? A couple of parsley sprig or chervil here and there..makes it simple & sexy!!!
Panfried Salmon
I was really craving to have salmon, since I dont remember when was the last time, I had a proper cooked salmon[I think it was in February this year, even that was cooked by me]. So this was the time, when I wanted to have salmon badly, accompanied by three key ingredients-fennel, tomato & mustard which I felt, should go well together, alongwith the salmon. The salmon was usually panfried with olive oil & then basted with butter. Fennel got a classical treatment--braised with orange juice, honey & star anise. I made a tomato confit & then chopped it up to make a tartare, mixed with balsamic vinegar & some chopped shallots--seasoned of course. For the sauce, it was beurre blanc with some dijon mustard. Whoever said that mustard is a good accompaniment to fish, I must say that he is bloody correct about it. In Bengal, we cook fish with mustard paste albeit, mustard oil is the cooking medium...dont we? Fennel is definitely, a sweet compliment to any fish. Recipes????Send me mail :)
