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Skriven 2013-01-21 02:00:59 av FidoNews Robot (2:2/2.0)
Ärende: FidoNews 30:03 [03/08]: Fidonet'S International Kitchen
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                 FIDONET'S INTERNATIONAL KITCHEN
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                  Cooking with Ward
                  By Ward Dossche
                  2:292/854

This week I am offering you a "duo of salmon" that cannot be found
in any cookbook.

Ingredients for 4 people

- 4 wild salmon steaks
- 4-8 slices of smoked wild salmon
- Some olive oil

Do not try this with farmed salmon.

Farmed salmon has a lot of belly fat that may give a displeasing
feeling in the mouth.

How to recognise farmed salmon? Well, it doesn't carry a sign to
say so but if it is Norwegian or Scottish better assume it is
farmed. First of all there is no wild salmon in Scotland, and the
Norwegians don't export whatever they have of it.

Ireland has some wild salmon but it is not exported either.

The only European country to have a guaranteed wild salmon harvest
is Iceland.

North America isn't that problematic, if it's Alaskan, then it's
the real thing. For the smoked salmon I would suggest Alaskan Silver
salmon which in its smoked variety can be obtained in Europe.

Procedure:

- Make certain all the bones are removed from te raw salmon
- Pre-heat a standard oven at 200øC
- Heat an oven pan in the oven
- With a brush grease the oven-pan with olive oil (olive oil
  does not burn to black in the pan)
- Place the salmon steaks in the pan and cook in the oven. There
  is no pre-set time for this as it may vary with the weight and
  size. You have to wing it with the changing colour of the salmon..
  When its firm it's usually done
- While the salmon steaks are cooking, spread-out 4 large slices
  of smoked salmon
- When the cooked salmon is ready, carefully scoop it out of the
  oven-pan and put each serving on one of the slices of smoked salmon
- Wrap the smoked salmon around the cooked salmon. A little bit
  of egg-white may be in order to make it stick better
- Replace the wrapped salmon on the still hot oven-plate and put
  it back in the oven merely to make the smoked salmon coagulate.
  This should be from 45 to 90 seconds max.
- Remove from the oven-pan and dress on a plate. Serve with real
  mashed potatoes and a salad of fresh green vegetables !
- Stay away from the ketchup !!

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