Text 34168, 60 rader
Skriven 2015-12-10 15:47:30 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: focusing on the green 644
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> I've had multiple friends in similar jobs, up to and including serious
> geeks
> like actuaries.  The latter tend to be seriously crazy in their off hours.

In a good way, I hope. Or do they spend hot nights
calculating mortality tables using outlandish 
variables?

> > Holy guacamole-ISH
> Hmmm - is it just me or is that avocado supposed to be the size of a small
> rabbit?  

Just you.

Pacific wild salmon with vegetables and verbena vinaigrette 
Categories: fish, main, fancy
Servings: 4

h - For the vegetables
20 spears asparagus
20 stalks marsh samphire (aka glasswort)
1/2 lb sm Jersey royal potatoes
1/2 lb purple sprouting broccoli
Salt and pepper to taste
Lemon juice to taste
h - For the verbena vinaigrette
2 c extra virgin olive oil
1/2 c still mineral water
1/2 c chardonnay vinegar
3/4 oz fresh verbena
h - For the salmon
4 (5 oz ea) portions of Pacific wild salmon
Salt and pepper to taste

Wash and peel all vegetables. Place each 
type of vegetable in a separate pot of 
boiling salted water and cook to al dente. 
Plunge cooked vegetables into ice water and 
set aside.

In a saucepan, bring vinegar to a boil. 
Place the verbena in a bowl and add boiled 
vinegar. Add olive oil and mineral water. 
Refrigerate overnight. Pass infused mixture 
through a strainer.

Season fish on the flesh side with salt and 
pepper. Place fish in a heated nonstick fry 
pan and cook 2 to 3 min, maintaining a pink 
color.

Presentation - Reheat vegetables in boiling 
water for 1 min. Season with lemon juice, 
olive oil and sea salt. Arrange vegetables 
on each of four plates. Top vegetables with 
salmon and drizzle with vinaigrette.

Andre Garrett, Galvin at Windows, London
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