Monday, July 26, 2010

The Tower of Poseidon

Alex made me a lovely meal on our 6th month engagement anniversary. This dish deserves a five star rating in my opinion.

Balsamic and Marsala Wine Reduction Glaze

1 part Marsala wine
5 part balsamic vinegar
3 tbsp honey
2 tbsp sugar
Freshly ground black pepper

1 Combine all ingredients in a saucepan and bring to boil until volume is reduced by approximately half.

Potato, Onion and Garlic Cake

4 boiled baby potatoes, mashed
½ purple onion, diced
1 small Mexican garlic, diced
1 egg, beaten with some milk
Sea salt
White pepper
Sprinkle of dried basil

1 Mix all ingredients and place mixture in 4 round moulds.
2 Preheat oven to 220C.
3 Bake in oven at 200C for 10 minutes and grill at medium heat for another 5 minutes.

The Tower of Poseidon

1 large fillet of Atlantic salmon, cut in half
8 asparagus, lightly boiled
Water cress for garnish
Sprinkle of dill tips for garnish

1 Coat each side of Atlantic salmon with sea salt flake.
2 Drizzle some olive oil in a pan.
3 Heat the pan on high (must be hot) and place fillet skin side down.
4 Cook until crispy then flip over (do not overcook).
5 Assemble the dish as per photograph.

Bon appetit!

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