LanceHughes
Posts: 4737
Joined: 2/12/2004 Status: offline
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quote:
ORIGINAL: Aynne88 Quelle coincidence, I had almost the same thing Lance, but I made hollandaise sauce to go with it, and a spinach salad. I have to tell you though that the *well done* part made me sad. . Salmon was med rare here and delicous~ Oh, and I love asparagus too! I admit salmon med rare is very good. I admit this was an experiment, using a FABULOUS spice blend. I admit that I am prejudiced about http://www.fbtef.com/index_files/Page546.htm but only because I've used it and love it! I put a heavy layer of the Fish blend on the salmon and then pierced it heavily. Guess I could've done a marinade. The idea was to flavor and carmalize the fish all the way thru. The serving method made it clear to take different bits in one bite. Sure Hollandaise on med rare salmon is fine and Hollandaise on asparagrass is good, but this was a de-construct. I almost mixed it all together and plated it that way, but decided to just "leave" it un-mixed. I'd love to present it to the judges on some Food Network contest...... and say "The salmon appears over-done, but it was cooked that way to carmarlize it all the way through." and trust them to evaluate the dish for itself, not for what they were expecting. I admit that not too many admits were used above, but point out that no admits were harmed in the writing of this post. LOL!
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"Train 'em the right way - my way." Lance Hughes "Advice is what we ask for when we already know the answer, but wish we didn't." Erica Jong 10 fluffy points 50 nz points Member: VAA's posse
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