Text 9910, 112 rader
Skriven 2014-02-13 23:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: standards 205
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 -> who I always thought of as svelte, has the same waist
 -> measurement as I do - on her, a pair of pants sags a
 -> little, whereas I fill mine well, but we're within an
 -> inch. Kind of interesting.
 RH> A lot of that is the way women's pants are often cut.  They forget
 RH> that not  all of us are made the same way, and we have to buy pants a
 RH> waist size too  big to make them fit everywhere else.  

That's in the nature of standardization. Didn't they use
to have misses', juniors', and so forth? I guess that made
too many variables for profitability. Why not just have
everyone wear sacks?

 -> Much of the world doesn't have the luxury of choice the
 -> way we do.
 RH> True, but those places most often don't have acorns.

I beg to differ - oak trees are pretty common in temperate
and subarctic climates.

Salmon with Champagne sauce
Serves: 4

4 wild salmon fillets, boned and skinned (5-6 oz ea) 
1 lb cucumber
5 Tb sorrel leaves finely sliced
2 1/2 c Champagne sauce, see below
1 Tb unsalted butter
2 Tb extra virgin olive oil
1 ts dill, chopped
Salt and freshly gound white pepper
h - Champagne and Sorrel Sauce
2 1/2 c fish stock
7 Tb Noilly Prat
2/3 c Champagne
2 oz unsalted butter
1 ts sugar
1/2 c double cream
Salt and freshly ground white pepper
3 shallots, skin removed and finely chopped
1/4 lb yellow leeks, finely diced

Seared fillet of wild salmon with cucumber, served
with a light sorrel sauce

Heat a nonstick pan. Add the olive oil when the pan
is hot. Sear the salmon fillets on both sides until
golden brown.

Put the fillets onto a baking tray and bake in a
preheated oven at 320F for 5-6 min. Season.

In the meantime, peel the cucumber and cut it
lengthwise. Remove the seeds and cut into 1/3"
thick slices.

Heat up a saucepan and melt the unsalted butter in
it. When the butter is foaming, add the cucumber
slices and saute gently but quickly. Season with
salt and white pepper, then add the chopped dill.
Keep aside until required.

Divide the cucumber mixture equally on the plates
and place the salmon on top.

Pour the hot and foaming sorrel sauce over the
salmon and sprinkle the remaining sorrel equally
over the fish.

For the sauce. Melt 1 Tb unsalted butter in a
saucepan. Add the finely chopped shallots and the
leeks. Cook gently, without coloring, until soft.

Add the Champagne and Noilly Prat and boil 3-4 min.
Then add the fish stock and the sugar and boil rapidly
until it has reduced by half. Add half the cream and
simmer gently until it has reached sauce consistency.

Whip the rest of the cream to a soft peak.

Pass the sauce through a fine chinoise into a
saucepan and then bring up to the heat. Check the
seasoning, then add 3/4 of the sliced sorrel.
Simmer gently 1-2 min to enable the sorrel to
infuse the sauce. Then whisk in the whipped cream
together with 2 Tb Champagne. Add the remaining
butter. The sauce is now ready for immediate use.

Private Dining in The Krug Room

Parties of up to 12 have Executive Chef Henri Brossi
all to themselves in The Krug Room. A private dining
room within the hotel, guests enter the subterranean
space through a discreet doorway on The Dorchester's
ground floor where they board a sleek elevator for
the quick trip to the heart of the hotel and its
gleaming kitchens. The Krug Room is shielded from
view by a striking wall of opaque glass, which at
the flick of a switch becomes magically transparent.
Full-length mirrors on the rear wall and a full-height
glass screen ensure uninterrupted views of the
kitchen's hustle and bustle. Deep-red leather chairs,
a long glass table, smoked oak floorboards, a
spectacular modern chandelier, and taupe leather
walls complete the lustrous, contemporary space,
which is unlike any other setting in the hotel.

Henri Brossi, The Dorchester, London

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