Hello there lovelies!
I know it's been ever so long since I posted but I have a few moments to spare and this little blog of mine could do with an update! I've been so busy these last few weeks, studying and working equally hard, playing harder, and generally making the most out of these last few weeks of term before Spring break kicks in! I go home this Saturday and I can't wait - home cooking galore and general loveliness will abound! I've been mega busy with my University's dance show (I teach a bellydancing class, and thought you might like to see a few photos of us in our glittery glory...)
In light of the gorgeous weather, I've been inspired to try some lighter recipes, as winter is losing its grip on the world I am less inclined to want to curl up in my bed with a bowl of something hot and soupy. Although, saying that, does anyone know of a supermarket that stocks Miso soup?! I am having serious cravings and the only place that seems like it might stock it is the ever-elusive Oriental hypermarket lurking somewhere in my city...
Anyway! I have been experimenting with things like salmon en papillote, which is essentially salmon baked briefly in tinfoil with the addition of herbs and a little seasoning to bring out the flavours. Cooking it this way means that you retain all the juices and your little fishy doesn't dry out!!
You need:
Salmon steaks, one or two per person, depending on your appetite (mine just isn't worth talking about)
Tin foil.
Butter, unsalted (or oil, but I doubt the flavour would be as good)
Rock salt and cracked black pepper,
lemongrass, a pinch of oregano, fresh dill... whatever combination of fresh or dried herbs takes your fancy - fresh coriander, finely sliced spring onions and bashed up cardamoms lends the salmon a subtle asian flavour!
Preheat your oven to around 200-220 degrees celsius (sorry Americans, I could never convert things). Take your salmon and place it in an A4 sized sheet of tinfoil, and lie it skin/scales side down. Make sure the shinier side of the foil is on the outside. Take your sea salt and pepper and rub it into your salmon, using as much as you wish - though I recommend going easy on the salt as not to impare the flavour of the fishyfish! Scatter your herbs over the top of your salmon. Don't fret if some fall to the side, it'll all steam up in its foil boat. Pop a knob of unsalted butter on top of that, and then scrunch your tin foil into a little silver boat shape, leaving room for the salmon to steam away underneath. Slide this into the oven and give it twenty minutes to cook, checking it as you please. It'll be ready when it flakes under pressure of a fork and is a pale pink colour - the butter should have melted and all the herbs will have imparted their flavours. This could be enjoyed hot from the foil at a barbecue, or eaten cold and flaked in a salad - what matters is that the salmon has retained its moisture and tastes really bloody delicious! (Not to mention that it's a swizz at a dinner party - just pop it in the oven and you have twenty minutes to do your make up!)
I like this served with roasted sweet potatoes chopped into chunks and seasoned with paprika, salt and pepper. Melting blue cheese over anything is always a good idea and the crumbly pungency of the cheese lends itself well to the softened sweet potato. If you're feeling wild and dangerous, scattering some chopped pecans over the top makes for a killer combination.
Anyway, the joys of my next linguistics class are calling - so until next time, lovely readers.
Have wonderful days!
Love,
Eloise xxx
