Take a few lovely lettuce leaves (especially the heart) or endives, cut half a fennel bulb into fine strips, a teaspoon of pine nuts or crushed nuts (a replacement). Take the salad out of the fridge 20 minutes before serving it, and arrange the ingredients in a flower like form in your salad dish. Mix together 2 tablespoons of grape seed oil, a teaspoon of balsamic vinegar, salt and pepper according to your taste. The sauce is added at the last minute, and the salad to be shaken during this, if you can manage it...
Buy a lovely thick fillet of salmon if you can (200-250 gr and boneless), and if it's possible take the middle section of the fish (which is less fatty) and equally ask your fishmonger to take out the bones and to skin it. Evidently, the fresher the catch, the better it will be. Keep 50 g of fresh chopped soja on each plate, 2 tablespoons of chopped coriander, ground black pepper and a pinch of powdered ginger. Cut each salmon fillet into very thin cubes, with the help of a sharp knife previously dipped in lemon juice. Add the soja, a tablespoon of coriander, the ginger and 2 twists of grounded pepper for each salmon piece that you will reconstitute. A few slices of lemon will enhance the presentation as well as a coriander leaf.
Serve it with white rice and a small dish of soja (preferably Kikoman) to accompany each dish.
You will find either one or the other of these 2 exotic desserts at your local asian or oriental grocery shop. They can be accompanied by jasmin tea or mint tea, the choice is yours. The freshness of the nougat is as important as that of the loukhoum: they must be soft to touch, and non oxidized on the surface.
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