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April 2017

Salmon with lemon butter sauce and green asparagus

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I saw this recipe on cooking classy. I think the real genius is in the butter sauce, with lemon and honey for a great sweet sour taste.

Ingredients:

  • 8 green asparagus
  • 1 salmon fillet
  • 400 gr potatoes
  • 1 clove of garlic
  • 3+1 tablespoons of butter
  • 0,25 cup of chicken broth
  • 2 tablespoons of fresh lemon juice
  • 1 theespoon of honey
  • 1 egg
  • nutmeg, salt and pepper
  • parsley and pieces of lemon for garnishing

Method:

  • Peel the potatoes and cook them.
  • Chop the garlic.
  • Melt a tablespoon of butter and bake the garlic in it for a few minutes.
  • Add the chicken broth, and let it reduce to one third.
  • Then add the rest of the butter and the honey, mix well and keep the sauce warm.
  • Mash the potatoes and mix with the egg, salt, pepper and nutmeg.
  • Steam the asparagus for 5 to 10 minutes.
  • Bake the salmon for a few minutes on both sides until golden brown.
  • Meanwhile chop the parsley and the lemon pieces.
  • Serve immediately on a dish and enjoy with a glass of white wine.

blinde vink – slavink

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I am not quite sure whether there is an English name for this recipe. When I was young, we often ate it when we visited my grandmother. The literal translation is “blind finch”, so I thought a long time we were eating poultry. I was a little surprised to read in Wikipedia recently that the recipe was originally invented in 1952 by a dutch butcher. So lets call it a Belgian/Dutch speciality.

Ingredients for 4 “blind finches”:

  • 400 grams potatoes
  • 200 grams minced beef
  • 200 grams beef roulades
  • 1 egg
  • 1 small onion for the minced beef
  • bread-crumbs
  • 250 grams of mushrooms
  • 2 dl cream
  • 1 dl white wine
  • 1 tablespoon mustard
  • 1 onion
  • 1 clove of garlic
  • thyme
  • 2 leaves of laurel
  • mixed salad
  • 1 onion for the salad
  • Salad oil and balsamic
  • pepper and salt
  • A thin rope

Method:

  • Peel the potatoes and cook them.
  • slice the small onion into fine pieces, and mix it together with the egg, salt and pepper with the minced beef.
  • Add breadcrumbs until the mixture becomes solid.
  • Make four pieces of it, and wrap them into the roulades.
  • Tie them together with a rope, so they don´t fall apart when baking.
  • Melt butter in a pan, and bake them on all sides.
  • Preheat an oven at 180°C.
  • Let them bake for another 20 minutes in the oven.
  • Cut the champignons into large pieces and bake them in the same pan with some butter.
  • Slice the big onion and the garlic, and add them to the champignons.
  • After a few minutes, add the white wine, laurel, Thymian, pepper and salt and let it cook until the wine is almost completely reduced.
  • Add the cream and the mustard and let it simmer on low heat.
  • Bake the potatoes in a pan with butter.
  • Season the salad with a finely chopped small onion, salad oil, balsamic and pepper.
  • Serve everything immediately on a warm plate.

 

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