Salmon Steak/ or shark steak
2-3 cups of water with 1 medium size onions quartered
1/2 bunch of fresh dill
Sea salt to taste
Combine the onions and fresh dill on a deep pan with seasoned water and let boil; slowly submerge the salmon steak and cover for 10-15 minutes until cooked. Remove and set aside on a deep dish. Next, put in the vegetables and cook until just welted. Transfer the vegetables on a serving dish and put the poached salmon on top. Spoon some of the pesto cilantro on top of the fish and serve with rice or boiled potatoes. Serve the broth separately as a sauce if so desired.
1 bunch of cilantro - roughly chopped including the stems
1/4 cup of extra virgin olive oil
Juice of half a lemon
sea salt to season
A pinch of red pepper flakes
A pinch of cardamon seeds
A pinch of cumin seeds
1 garlic roughly chopped
Combine everything except for the olive oil in a food processor and pulse; slowly add the olive oil while pulsing. Transfer to a small serving bowl and add more olive oil just to create a film on top. Refrigerate any leftover pesto.
Tuesday, October 16, 2012
Saturday, October 13, 2012
A decadent holiday cake in Germany.
It's a delicious buttery dessert with a mother load of candied fruits of
orange, lemon, almonds, chocolates and raisins with a hint of rum.
As if perfection is not enough, the cake is glazed
with valrhona melted chocolates.
A holiday dessert??? I will have this all year round!
SPECIAL ORDER ONLY AT: Tarts & Quiches