Friday 13 August
We based tonight's dinner on this recipe, Salmon with Fennel and Pernod, or fennel with fennel taste (courtesy of the department of redundancy department).
Like everybody on Epicurious, we "fixed" the recipe rather than actually trying it. After the fennel seeds were toasted, we took about a quarter of them and ground them in the spice grinder: these went onto the salmon fillets (with salt and pepper) to form a top crust.
We also briefly sautéed the red onion (instead of shallots) because we didn't want a raw flavor. And instead of frying the salmon in the compound fennel butter, we used plain butter and a touch of oil; the extra butter was used to garnish the completed dish. The nice thin fillets didn't need extra water or steaming.
Oh, and we used raki instead of pernod.
Verdict: at least four forks, though it's not the same dish.
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