fredag 7 maj 2010

How To Bake Salmon? Nope -- even better.

(First of all, apart from this how to bake salmon stuff, do you enjoy gourmet shit..? Or steak..? If anyone of it -- and especially both, AT THE SAME TIME -- take a look at this site: awesome gourmet steaks

Got an awesome recipe, also. ...with puff pastry! Try it out, tell me what you think and enjoy! ...And, why not experiment? Do that and tel me how you liked that! If you used other shit than I used, tell me! If you modified it lightly, or made huge changes -- even more interesting that way -- tell me about it. Enough talking, time for recipe times of glory...

Salmon In Puff Pastry

This recipe is for 10 lucky people

Ingredients for this dish, are: 750 fresh, bone- and skinfri salmon side.

For the marinade, the ingredients are:
2dl oil
1/2 dl brownsugar
1table spoon sambal oelek
1 taböle spoon shriveled garlic
1dl fresh herbs - dill, basilic, timjan and the like
1 1/2 deci liter finely hacked yellow onion

1 elongated cooled down puff pastry plate
5 hacked, hardboiled eggs
3 dl finely hacked leeks
2 dl finely hacked dill
300 g philadelphia cheese natural, light
2 table spoons shredded horseradish
eggs for brushing

For the sauce, the ingreidnets are the following: 2dl creme fraiche,2 dl kesella, 2 table spoon light unrefined sugar
1/2-3/4 deci liter dijon mustard

For the salsa, these are the ingredients: 1 diced cucumber
4 diced tomatoes
1 diced onion
1 deci liter finely hacked basilic
2 table spoons oil
2 table spoons dark syrup
2 table spoons balsamic vinegar

This is how you do this dish: Blend the ingredients for the marinade. Rinse the salmon and put it in a bowl. On the sides of the fish, rub in the marinade. Cover the shells with a film and put it in the fridge over the night.

Blend the cheese with the horseradish. Put on the cheesemix on the middle of the puff pastry. Cut the salmon in big, thin slices and put it on the puff pastry. Put the eggs, hacked leeks and dill on the salmon. Roll this together like you would a swissroll. make sure nothing good comes out by pushing the sides (sounds strange but you'll know what I mean when you do it). Brush with a whipped egg. Bake according to directions given on the container of the puff pastry.

Sauce is made this way: Blend all of the ingredients and let it cool down until serving.
For the salsa: Do the same as with the sauce.

Bon appetit! More on how to bake salmon later, maybe.

torsdag 6 maj 2010

Like Gourmet Food? Or Steak? How About A Combination?

How interested are you guys in gourmet steaks? Take a look. awesome gourmet steaks

Here's some random tips on what you can do with salmon, in terms of preparing:
With the oven set on 175C, take out the spices you wish to use - and spice the salmon filets with these - then put them in the oven for about 15 minutes (if they are not deep frozen; if they are, then a little longer). This is served with a slice of lemon, cooked potatoes, hollandaisesauce and a good salad.

Another one is to oven bake larger pieces of salmon -- when you buy salmon filets -- and then salt and pepper them, and maybe - if you have them - have some chanterelles that you have fried in butter and eventually some breadcrumbs, and then slice some butter over this and put it in the oven. Maybe some homemade mashed potatoes.

To this, you can have some tomato sauce with dill, creme fraiche and a little fish boullion - and then have pieces of the salmon and let it simmer until the salmon is done; and serve with pasta or similar.

You can put the salmon on a plate -- the have a lot of fresh, hacked, basilic, hacked garlic, hacked chili salt and pepper - and onto this you pour some olive oil and sweet chilisauce; thai edition sweet chili sauce. You let this marinate and fry them and serve with potato wedges and tzatzikiu without cucumber.

A very simple way is to simply fry it in the frying pan and then pour onto it a container of creme fraiche - and some sundried tomatoes and feta cheese and some cream. With this you eat pasta, rice or potatoes.

I actually got these kinda recipes from a forum, so cred to that forum -- and the link for it is this one.
As you can see, it's swedish, so if you are NOT - it's going to be hard to read -- but I included it to pay credit to the tips given there. So... yeah. Hope you got anything out of these! :). Try em out and tell me what you think (would be cool if you experimented with these recipes and told me how you did it - ingredients etc - and told me the results, and if you maybe should have changed something small, or big, to make it even better... anything) Bon appetit everyone and I hope you are all well.

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