Pan-fried Cod with mash

13770301-cod-america-morrhua-americana--vintage-engraved-illustration-trousset-encyclopedia-1886--1891Pan-Fried Cod with mash Potatoes and a red wine reduction
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Salmon Tartare

The thought of a lump of raw salmon starter wasn’t necessarily the most appealing to me at least. Smoked and thinly sliced, absolutely. Cured, marvellous. But a lump of Salmon? (BHT comment).  We shouldn’t have been scared – especially when presented with something as attractive and tasty as this.  Steeping the salmon in lemon juice effectivelycooked it and the combination of gerkins, capers and dill worked wonders.  Definitely something to revel in. Continue reading