Dinner last night was a simple meal inspired by Jacques Pepin - poached salmon (poached in nothing more than water and lemon) with a sour cream and chive sauce.
Poaching truly is the simplest of all cooking - simply bring the water and slices of lemon to a boil, drop in the fish, and wait till it boils again. Keep at a simmer until it's cooked (there's no magic here - just pull apart the flesh and check if it's cooked).
The sauce is sour cream mixed with chopped chives. That's it.
5/12/2009
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