OVEN POACHED SALMON
1 Whole salmon filet, 3 tbsp olive oil, 2 lemons, 1 bunch of dill, 2 springs of thyme, 1 clove of garlic, 2 tbs of butter, salt and pepper to taste.
Pre-heat the oven at 425* Dg. Spread out a double layer of heavy-duty aluminum foil large enough to enclose the fish with some overlap. Place the fish on the foil and rub with the olive oil squeeze half of the lemon all over the fish sprinkle with salt and pepper, sliced the other lemon very thinly, arrange the sliced lemon all over the fish with the fresh dill, thyme, thinly sliced garlic and butter.
Fold the foil lengthwise around the fish ans tuck in the ends of the foil. place the fish on a rimmed baking sheet. Pour water to a depth of 1/8 of an inch into the baking sheet.
Cook until an instant reader thermometer inserted in the thickest part of the fish reads 140* Dg. or for about 40 min for a 6 lbs fish or 1 hour for a 9 lbs fish.
Remove the fish from the oven reserve the accumulated juices into a bowl, place the fish in serving platter pour the juices over the fish and enjoy at last!.
On this one I think we left it a little too long in the oven, because when we opened it was dry so I suggest that you check it a couple of minutes before.
ENGLISH PEAS WITH MINT
16 pearl onions, 4 tbsp of unsalted butter, 1 tsp sugar, 2 lbs English peas; shelled, 1 small butter lettuce leaves separated and coarsely chopped, 1 tbsp chopped Italian parsley, 1 tbsp chopped fresh mint or a pinch of dry mint.
Bring a saucepan 3/4 full of water to a boil, add the pearl onions, and blanch them for a min. drain and immerse in cold water for 5 min ti stop the cooking. Drain again and slip off the skins they should come out easily, using a paring knife, trim away the root and stem ends.
in a heavy saucepan, melt half of butter over medium-low heat. add the pearl onions and saute until they are pale gold in spots and softened slightly, about 8 min. Sprinkle them with salt and pper and about half of the sugar mix well.
Add the peas, lettuce, parsley, mint, and the remaining sugar. stir well and season with more salt and pepper if necessary, raise the heat to medium-high bring the mixture to a boil, reduce the heat to very low, cover and simmer gently until the peas are tender for about 5-8 min. transfer to a warmed serving bowl, add the remaining butter and toss to melt and coat evenly.
Here if you over cook the butter lettuce it will get brown, I suggest to add the butter lettuce right at the end with just enough time to get it warm but still crunchy.
1 baguette, 2 box baby bella mushrooms, 1/4 cup heavy cream, 2 tbsp of Juliane basil, olive oil, garlic, salt and pepper, a spring of dill to garnish.
Pre-heat the oven at 375* Dg, cut the baguette into a 1 inch slices and lay flat on a baking sheet brush them with olive oil in both sides and bake in the oven until golden and crisp for about 10 min. pull out the oven and wile hot rub with the garlic.
Heat a large frying pan and add the olive oil about 2 tbsp let it get hot and add the cleaned and sliced mushrooms do not over crowd the mushrooms do a bunch at a time, once all of them are done add the heavy cream, basil and salt and pepper to taste bring to a boil about 3-5 min then lower the heat and simmer for another 5-7 min until the mixture is very thick.
Spread the mushrooms on top of the bread not too much just enough to make it a 3 bite peace, add a little sprinkle off dill and plate. you can aether have it like an appetizer or a side dish.
On this dish I really have no complains it was great! The dill gave a good spark to the whole combination.