I’m a fan of adding fruit to a main meal dish. I often add orange and peach to a fillet of salmon.
The other day, I cooked some lamb-shank meat in a pressure cooker and used marmalade and French onion soup for the cooking liquor. The reduced cooking liquor was sweet but rich in flavour.
Tonight I enjoyed a fillet of salmon with some broccoli florets, a peach and an orange. I cooked the peach, orange, and broccoli in the leftover cooking liquor.
- Water heater circulator
- Water bath
- Salmon – Choose a small fillet of about 100 g.
- Strawberry jam – two teaspoons.
- Soy sauce – Preferably choose a low-sodium sauce.
- White peach
- Broccoli – Choose florets and some stalks.
- Marmalade and French onion soup cooking liquor
- Place the fillet of salmon in a plastic vacuum bag with a couple of teaspoons of strawberry jam and a glug of soy sauce.
- Seal the bag in a vacuum chamber.
- Cook the salmon for 30 minutes at 50 °C.
- Par-boil the broccoli to soften it gently.
- Add the peach, orange, and cooking liquor to a frying pan and cook until the liquid reduces further.
- Once the liquid is thick enough, turn off the heat and add the broccoli and the salmon.
- Serve in a shallow bowl.
- Give thanks to the Lord.
- Eat with a spoon and fork.
It feels like I’ve eaten a main meal dish and dessert together.
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