Friday, September 7, 2018

CC#33: Aioli mayo with poached salmon

The aioli did not turn out great.
Will try again with an electrical blender next instead of a manual workout.
I poached the salmon by boiling a pan of water (enough to cover the salmon), with slices of fresh ginger til rapid boil, slide in the salmon, cover the pan with lid, turn off the heat and remove the covered pan from heat source. Keep covered till ready to serve. 
Aioli mayo with poached salmon, sweet potato and potato mash, with steamed asparagus, carrots on gem lettuce leaves.  With a capers and butter sauce on the side.
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Recipe from pgs 145-147 of
David Lebovitz's
My Paris Kitchen
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I'm linking this post with Cookbook Countdown #33 

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