NEW ERA BEGINS NOW
- Thread starter MODMAN
- Start date
MODMAN
Active Member
A NEW ERA of nourishing, delectable recipes – bought to you by MODMAN.
SALMON & FENNEL ONE-POT WONDER
INGREDIENTS
A large knob of butter
3 large banana shallots, sliced
1 fennel bulb, core removed, thinly sliced
150ml (5fl oz) white wine
200ml (7fl oz) full-fat crème fraîche
4 x 125g (4½oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips
100g (4oz) frozen petits pois, defrosted
A squeeze of fresh lemon juice
2 tbsp chopped parsley
Salt and freshly ground black pepper
INTRODUCTION
So easy to make, yet impressive, this is a really healthy meal for the family. If you’re not keen on fennel you could use a thinly sliced medium leek instead, and you could also replace the salmon with pink trout.
INSTRUCTIONS
SERVES 4
Melt the butter in a large, wide-based pan over a gentle heat. Add the shallots and fennel and fry over a high heat for about 2–3 minutes. Lower the heat, cover the pan with a lid and continue to cook for about 8–10 minutes until tender.
Pour in the wine and boil to reduce by half, then stir in the crème fraîche and bring to the boil. Season with salt and pepper, then place the salmon strips in a single layer in the sauce. Cover the pan and simmer gently for about 4 minutes until the salmon is nearly cooked.
Add the peas, pushing them under the sauce, and continue to cook for about 3 minutes. Stir in the lemon juice, check the seasoning and sprinkle with parsley. Serve with the sauce and some rice, mashed potato, grains or crusty bread.
ENJOY!
SALMON & FENNEL ONE-POT WONDER
INGREDIENTS
A large knob of butter
3 large banana shallots, sliced
1 fennel bulb, core removed, thinly sliced
150ml (5fl oz) white wine
200ml (7fl oz) full-fat crème fraîche
4 x 125g (4½oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips
100g (4oz) frozen petits pois, defrosted
A squeeze of fresh lemon juice
2 tbsp chopped parsley
Salt and freshly ground black pepper
INTRODUCTION
So easy to make, yet impressive, this is a really healthy meal for the family. If you’re not keen on fennel you could use a thinly sliced medium leek instead, and you could also replace the salmon with pink trout.
INSTRUCTIONS
SERVES 4
Melt the butter in a large, wide-based pan over a gentle heat. Add the shallots and fennel and fry over a high heat for about 2–3 minutes. Lower the heat, cover the pan with a lid and continue to cook for about 8–10 minutes until tender.
Pour in the wine and boil to reduce by half, then stir in the crème fraîche and bring to the boil. Season with salt and pepper, then place the salmon strips in a single layer in the sauce. Cover the pan and simmer gently for about 4 minutes until the salmon is nearly cooked.
Add the peas, pushing them under the sauce, and continue to cook for about 3 minutes. Stir in the lemon juice, check the seasoning and sprinkle with parsley. Serve with the sauce and some rice, mashed potato, grains or crusty bread.
ENJOY!
MODMAN
Active Member
I imagine you would need to eat copious amounts of it before fat titties were an issue.
Salmon, bok choy ... any ginger, soy or mirin?
The Question
Eternal
"New Era", huh. So you just rebranded "New Age Posting."
jack
The Legendary Troll Kingdom
Yep. I use ginger, soy, liquid aminos and a little stevia. Cut the bok choy in half and lay bulb side down in a large baking sheet. Take the skin off the salmon and sear it in the frypan with some olive oil, salt and pepper about 2-3 mins a side and set on the bok choy. drizzle the marinade all over the fish and bok choy and bake in 375 oven for 20-25 mins, til the fish flakes.
steve samurai jack
Well-Known Member
The Question
Eternal
The Question
Eternal
Hope it drives him to acts of self-harm, such as watching C-SPAN.