Wednesday, 24 October 2007

Baked salmon with black pudding

I know the idea of combining fish and black pudding sounds a bit bizarre but they actually compliment each other quite well.
A few weeks ago we went to a food festival in town where we was introduced to an interesting idea-black pudding with scallop. Initially I was wondering if the contrast in texture and taste between salty scallop and rich, fatty black pudding would be too much to take. So we decided to do a dish with fish and black pudding that weekend :D
2 salmon steaks
soft cheese
black pudding
salt + pepper
asparagus: 1 bunch
babycorn: 100gr
lambs lettuce
olive oil + lemon + mixed herbs for dressing

Preheat oven 200C, season fish with salt and pepper
Fry skin side of salmon steaks for 1 minute then transfer onto a baking tray
Spread enough soft cheese (about half an inch thick) evenly on the two pieces of fish
Sprinkle with breadcrumbs
Bake until done (check after 25-30 mins depending on how thick the steaks are)
Meanwhile, saute asparagus and baby corn with a knob of butter and some herbs, season with salt and pepper
Also, fry 2 slices of black pudding until done

To serve, put a bit of lettuce in the middle of a plate, put the fish on top and then the black pudding slice on top of the fish. Veg can go on the side of the plate and last but not least, drizzle dressing to decorate.

If you're brave enough, try it out and let me know. Enjoy.

Sunday, 7 October 2007


This recipe is from a book I picked up a while ago called"The gourmet's guide to French Cooking by Alsion Burt". If you're into French cooking then I highly recommend this book. Not only that it is authentic, it is also super duper easy to follow.
Saying that, all of the recipes we have sampled have been made by the hubby so my personal recommendation is actually based on the lovely end-results I have tasted so far :D
The recipe is pretty much similar to Wandering Chopsticks' coq-au-vin. The recipe will be posted probably tomorrow.
Enjoy :D