Fairly standard seafood lunch
Posted On February 26, 2011
The only unusual feature was that I had the poached salmon hot, but with a cold salad. It was not done for any other reason than that I didn’t have time to let the salmon cool. I microwaved it wrapped in film for about a minute, then served it with a salad made using leaves from the lettuce heart plus all my other usual things.
The other slightly different feature was the compote. I made it with apples, lots of blueberries and brambles, but this time I put the apples in late so that I could take everything off the heat while the apples still had a noticeable bite on them. I served it chilled with crème fraiche, and found it intriguingly different in texture. I drank a glass of vintage cava with the meal.