Since spring arrived I have been dreaming about a pea puree. I have been waiting for the markets to have fresh peas, but I think it's wishful thinking here in Texas. I made due with some really good frozen peas. The puree was bright and more delicious than I thought it would be since I used the frozen peas.
The curry sauce was pefectly balanced, I started it with a can of coconut milk on a low simmer and added a roughly cut shallot, smashed garlic clove, serrano chili, 1 stalk of lemon grass bruised and cut in half, a table spoon of red curry paste, some fesh cilantro and basil. I simmered it for about 30 mintues or so to develop flavors, strained it and added it back to the pan and let it reduce a bit more before plating.
The salmon is simply seasoned with salt and pepper in olive oil. Only a minute or so on each side to make sure it wasn't over cooked.
the dish was a mix of ideas that came together perfectly at the end. I was very pleased and so was my belly.
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