Foodstyle Review Magazine
Salmon on the dark side
fillet with a cabernet wine (reduction) sauce was very a popular recipe
in the 1990s. This is a version of that sauce. It is surprisingly easy
to prepare, looks very pretty on a white plate, and tastes heavenly –
the tart sauce balancing the rich (often too rich) oiliness of farmed
of the 1990s, we serve it on top of a potato rosti. Please note –
sauce-wise, this recipe contains no 21st century sauce foaming, dabs or
smears – this is heritage cuisine!
every two grated potatoes add one egg yolk and a tsp of flour, and
season with salt and pepper. Form an individual rosti serving into a
disk by hand, or use a mould. Fry each in a little oil until cooked and
each side is golden brown, which takes a while – about 15 minutes each
side, so start cooking early and keep them warm in the oven while
cooking the salmon.
the skin off each salmon portion with a sharp blade and pan-fry on a
high heat with a little oil. The outside should have a crunchy surface.
2015 Foodstyle Review. All
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