Tag Archives: Balsamic

Salmon, Mint, Fennel & Sour Pasta

Seared salmon with sauteed carrot and fennel, on linguine dressed with balsamic vinaigrette, served with a mint and garlic sauce.

  1. Set the linguine away to cook in a pot of boiling water. Drain once cooked, and toss in a balsamic vinaigrette.
  2. With a small knob of butter and a little splash of olive oil, saute the julienned carrot and fennel. Season with freshly ground black pepper and sea salt. Remove once vegetables are cooked.
  3. Prepare your salmon fillets, cutting them into small rectangular pieces. Salt the skin generously with seasalt and lay them skin side down on a piece of kitchen towel.
  4. Chop up a handful of mint leaves and mince it together with a small clove of garlic. Transfer to a mortar and pestle, add a little drizzle of good extra virgin olive oil and pound away till everything comes together as a sauce.
  5. As soon as the vegetables are out of the pan, sear the salmon fillets skin side down till golden. Flip the fillets after the skins are nicely browned, and remove once they are done. The pieces of salmon should be firm not hard, nor soft. Let them rest on a fresh piece of kitchen towel before plating up.
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Poached Chicken with Steamed Spinach Omelette

No space for full description above.

Poached and pan-roasted leg of chicken, with a steamed spinach omelette, served with a red onion balsamic & honey jus, raw carrot and Jerusalem artichoke crisps.

Chicken

  1. Poach for approximated eight minutes. TIP! Poke deep with a skewer of small knife, if juice runs clear and is not bloody, chicken is cooked.
  2. Drain well and pan-roast with a little knob of butter till golden.
  3. Remove and let the leg of chicken rest.

Red Onion Balsamic & Honey Jus

  1. In the skillet of remaining chicken juices and butter, toss in minced red onion and sweat it till almost transparent.
  2. Add a splash of balsamic vinegar and reduce it by half.
  3. Remove from heat and stir in a tablespoon of honey.

Steamed Spinach Omelette

  1. Fill a ramekin with finely chopped spinach leaves.
  2. Crack in an egg and using a fork, carefully move the spinach bits about to let the egg white flow in and around the greens. Do not break the yolk.
  3. Steam the egg in a steamer. Remove once egg is cooked, and yolk still runny. Timing is of the essence.

 Serve with raw carrot cubes and a garnish of Jerusalem artichoke crisps.