Butter-roasted fillet of crisp-skin salmon, a fondant potato, on a bed of fennel and carrot salsa, with fresh arugula, seared cherry tomatoes and a slice of lemon.
- In a skillet, continuously baste the fillet of fish with foaming butter.
- When done, rest on kitchen towel.
- Peel off the skin of the salmon and dry-fry it.
- Sear the potato in a small pot of butter, till brown. Repeat on the other side.
- Add a bit of stock to boil it once the potato has been browned on both sides. Potato is done once it can be easily pierced through its side.
Fennel and Carrot Salsa
- With a teaspoon of vegetable oil in a skillet, fry minced shallots till transparent.
- Toss in chopped carrots and fennel.
- Add in a small bowl of tomato juice and reduce.
- Season accordingly.
Serve with fresh arugula, seared cherry tomatoes and a slice of lemon.
I hope everyone’s had a fantastic Christmas meal yesterday, with family and friends. Food, family and friends are three vital ingredients for a happy life; of course, the three are not in any particular order of importance.
Unfortunately for me, I’ve officially taken ill after the very busy week leading up for Christmas Day, flustered with Christmas shopping, Christmas dinner grocery shopping, house decoration, house cleaning, etc. Yep, you know the drill.
So this Boxing Day, while Sarah and Stephenie head out to battle the crowds in the (in)famous Boxing Day Shopping Sale, I get out of bed late and make myself a lovely little brunch.
Roast beef, with a lemon butter salsa of peppers, peas, onion, chilli and parsley, served with a cranberry sauce.
A delicious medley of tender meatiness from the blushing pieces of steak and the sourish yet sweet tones of cranberry sauce, combined with the zingy buttery dance of spicy chilli bits, fresh parsley and juicy vegetables. What a treat!
- 80g beef frying steak
- 1 generous knob salted butter
- 1 small handful peas
- 1 small handful chopped yellow pepper
- 1 small handful chopped orange pepper
- 1 small handful chopped white onion
- 1 pinch minced chilli
- 1 pinch finely chopped parsley
- 1 tiny squeeze of lemon
- leftover Christmas turkey cranberry sauce, or cranberry jam
- Season the beef with freshly ground black pepper and pan-sear it to its desired doneness. Then season with salt and let it rest.
- In a skillet on medium heat, melt the butter.
- Once the butter begins foaming, toss in the onion, frying till translucent.
- Add the yellow and orange peppers, and peas as well. Saute everything well.
- When done, squeeze of few drops of lemon and mix in the chilli bits.
- Slice the rested beef diagonally to expose its lovely red blush.
- Plate up and serve.