Sunday, December 16, 2007

Fish, to taste right, must swim three times - in water, in butter, and in wine. Polish Proverb

So it was Salmon-Sunday again but this time I invented a really cool sauce (based on some otherwise undrinkable wine :-).

Salmon (made it with two different toppings this time):

- salmon + leek, salt, pepper, parsley, tomatoe juice
- salmon + sliced onion, pickled baby-corn and Worchestire sauce.

Served it with rice, braised cabbage and some creamy ume-wine sauce.

Braised cabbage:

2 laurel leaves
1 star-anise pod
2 cloves
brown sugar, salt

Thinly slice the cabbage and toss it on the frying pan with some oil until it turns golden brown. Add balsamico, salt and brown sugar. Add some water, bay leaves, star-anise, cloves, reduce the heat and cover with a lid. Stir occasionally and keep it on the heat for ~20 min.

Ume sauce:
2 tsp of flour
1 cup Japanese ume-plum wine
juice from 1/2 lemon
chopped parsley
1 tbsp oyster sauce
1 tbsp cream-cheese

Melt the butter, add the flour and some boiling water. Add the wine and bring to boil. Add parsley, lemon juice and oyster sayce. Bring to boil and reduce. Add the cream cheese.

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