Text 39487, 88 rader
Skriven 2010-06-26 22:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: British cooking
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Before Kate de Medici moved up to France from Florence to be Hank the
 DD> Second's ol' lady English cooks were much sought after and British
 DD> cuisine was the acme of gastronomy.

So I have read.

 DD> when Ms. de Medici changed
 DD> her name to Valois she also brought a retinue of Italian kitchen staff
 DD> who turned French cooking on its head.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Open Face Salmon Sandwich With Sweet Mustard Sauce
Categories: Sandwiches, Salmon, Sauces, Condiments
  Servings: 4

           SWEET MUSTARD SAUCE RECIPE:
           Makes 1/3 cup
      2 TB Dijon mustard
      1 TB honey
      2 TB olive oil
    1/2 ts lemon juice
    1/4 ts salt
           Freshly ground black pepper
           OPEN-FACED SALMON SANDWICH:
      1    egg
      4    4-oz salmon fillets,
           about 1 inch thick
      3 TB olive oil, divided
      2 TB Sweet Mustard Sauce
           Salt and freshly ground
           black pepper
      1    tomato cut into four 1/2
           inch slices
    1/4    red onion, sliced thinly
      8 sl dark rye or multi-grain
           bread
           Mixed leafy greens
      1    avocado halved, pitted, and
           cut into 1/2 inch slices
      2 ts capers, drained

Sweet Mustard Sauce Recipe

Whisk together the mustard and honey in a small bowl. Slowly drizzle
in the olive oil, whisking continuously. Stir in the lemon juice and
season with salt and pepper.

Open-Faced Salmon Sandwich

1. To hard boil the egg, put the egg in a small pot and fill with
water to cover the egg by 1-inch. Bring the water to boil and
immediately turn the heat off. Let the eggs sit in the hot water for
exactly 7 minutes. Drain, rinse under cool water and peel when cool
enough to handle. Cut the egg into quarters, lengthwise.

2. Heat a grill pan over high heat. Brush salmon fillets with 2
tablespoons of the olive oil and grill for 2 minutes on each side.

3. Wipe the grill pan clean, brush the remaining 1 tablespoon olive
oil on the bread and grill the bread for 30 seconds each side, until
nicely toasted (or use a toaster)

4. To assemble sandwiches, first cut each piece of salmon into 2
pieces. Layering leafy greens, tomato, avocado, egg, red onion,
grilled salmon and capers on each bread slice. Spoon the sweet
mustard sauce on top and serve, opened faced.

recipe adapted from Marcus Samuelsson New American Table Cookbook

  From: Jaden Hair Of Steamy Kitchen    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Cuisine is either plagiarism or revolution.

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