Salmon Fishing In The Yemen!
This past weekend was amazing. Besides the time I spent bonding , I was blessed to discover that there is a fish market six kilometres from my home :) CAN YOU SAY HELL YEAH! I was on my way home, on Saturday night, after spending some time with my Chouchou, Christelle Veringa. I remembered that I had forgotten to buy toilet paper and dish washing liquid, on my earlier conquest of grocery shopping. We all know that if we are privileged enough to consume such paper, not having any can lead to multiple problems within a residence.
As I went dizzily up and down every aisle (This tends to happen in the supermarket... I could spend hours there), I happened to come across the tiniest fish market I had ever seen. My eyes saw dollar bills and I immediately calculated how much fish I could buy in one go. WINNING! I ended up buying two brave pieces of Sole (YUM) and two very healthy and fresh pieces of Norwegian Salmon (YUM). I was so lucky to find such upon its delivery, said the fishmonger, who was about to close his stall for the day. 'Who is all of this fish for', he asked me and of course I responded cordially and said 'Myself'. I love seafood with all my heart and I would like to extend a warm welcome to you all to join me in celebrating the execution of what I believe to have been a great dinner.
Tonight, I chose to serve my sister, Rori Motuba - Film and Acting extraordinaire:
Norwegian Salmon stacked on a bed of fresh rocket and full-moon roasted potatoes; finished off with some deep fried shrooms (mushrooms), peppers and an onion-red wine cream.
I started with the prepping my work this afternoon by dicing my Salmon and placing it in a bowl to sit in:
1t of brandy
2T of cream
Parsley
Black Pepper
Three portions of freshly squeezed Lemon Juice and
Some Olive Oil
I placed this in the fridge to chillar (chill) for a few minutes short of three hours.
I started off my meal by thinly slicing some potatoes in full-moon shapes and placing them in a baking dish to roast in the oven. I seasoned them with some mixed herbs, rosemary, black pepper and a pinch of salt.
DESOLE, j'ai oublie de prendre la foto de cette (SORRY, I forgot to take a photo of this)
I then coated my mushrooms in some egg white and sauteed them in some soy sauce. Once they were almost raw, I placed the shrooms in some lightly curried powder mixed with Southern Coating.
NEXT STEP... DEEP FRY BAYBAY!
You should deep fry your mushrooms for no longer than one minute and forty-five seconds ;)
Whilst I awaited my shrooms, I decided to saute some peppers in my original pan, seasoning them with some rosemary.
By this stage of my process, my potatoes were almost crispy, crunch and ready to come out :)
I chose to use the same fryer throughout every step of the way, without rinsing, because i feel that there is no better way to sew together, the extraordinary flavours of such a meal, than to cook it using the same aromas throughout.
I created a creamy red wine and onion sauce to compliment my dish, based of a purple haze gravy that my sister once made me, using: red wine, cream and lemon juice. I decided to saute some onions into this sauce to balance out the crunchiness of my gravy with the zesty texture of its taste.
TIME FOR SOME ACTION!
I placed my salmon and marinade inside my pan and lightly sauteed it for about two-three minutes on each side.
I added some capers to my pan which I placed in the oven to allow for the moisture to infiltrate the souls of the sea.
Once I had plated the base of my dish, I felt ready to add the final touch in adding the Norwegian salmon to the mix et voila, c'est bien comme ca :)
Bon Appetit et Bonne Nuit,
Khaleesi Ipel of the *UNIVERESE*/ GlassTableGirl x
P.S. 'I thought love would be my cure, now it's my disease'... Alicia Keys.
