Salmon steak

1. A base of caramelized onion: Finely diced onions, slowly fried with regular deglazing with wine (one can also use balsamic vinegar for this) and/or water. No sugar added. Just a pinch of salt. The fried onions get sweet enough on their own, therefore sugar in my opinion would be an overkill. And just to fiddle with the sweetness a bit, I added a tiny pinch of ginger and an even tinier pinch of mustard powder.

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2. The steaks. Do it right. Read this. I have not much to comment here. Just that it is wrong to cook three steaks at a time, but if you do, make sure before you start that your pan is just a few degrees from glowing red.

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3. Acidity. To counter the richness of the salmon, I added a “brow” of roughly chopped parsley – spearmint – lemon pesto.

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I really did enjoy this :]

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Beef Wellington

That’s right, Punk.

My friend Bakis is responsible for the next level photography, for providing the kitchen, and for some of the cooking.

Malliard reaction at its best:
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Duxelle before:IMG_0656

Duxelle after:IMG_0658

Jamón on:
IMG_0663Tenderloin and duxelle on (and my gigantic-baby hands):
IMG_0671Puff pastry (and more gigantic-baby hands)
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Chicken ballotine

I started doing ballotines after watching Jacque Pepin debone a chicken. My first chicken took an hour and a half to debone. After a ten more or so I can do it in 10 minutes. Which by Jacque’s standards is still quite a lot 😦

My usual stuffing for ballotine consists of thin sliced spicy sausage, onions, mushrooms, spinach, mozzarella, and some cretan cheese. This time I also tried a more classic choice for stuffing, consisting of sausage meat, bread crumbs, rosemary and the remaining mozzarella.

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