For this V day, I cooked dinner. Estella had brought a jar of Violet sugar when she visited, and it dawned on me that there was a possibility to use Violet sugar together with salmon.
This experimental recipe could have two outcomes though. Either it would taste fantastic or it would become disgusting. But as a wise man once said: "never try, never know" :-)
I am happy to report that this recipe was a success! It tasted great! Here it is if anyone wants to try it. (The recipe will be given in Raymond Olivier style. That is to say, no exact temperatures or measurements will be given. Rather the reader is to make their own judgements.)
Ingredients:
A. Salmon
B. Violet sugar (Just drop by Toulouse in France and pick it up ;-) )
C. Scallions
D. Baby Spinach
F. Garlic cheese. (Creme Boursin, Cantadou, or similar)
G. White sesame seeds.
1. Cut your salmon into rather large cubes. (3x3x4cm)
2. Turn the salmon cubes in the sesame seeds and coat them thoroughly.
3. Fry the salmon cubes in a pan. (I used canola oil.) (Start with 75% heat and then reduce to 50%).
4. When you feel that the salmon is almost fried to perfection. Sprinkle a fair amount of Violet sugar on each side of the salmon cubes and allow to caramelize slightly.
5. Remove the salmon from the pan and place on heated plate.
6. Quicky fry the scallions in the oil/sugar/violet mixture.
7. At the end wilt the baby spinach in the pan.
8. Arrange on a plate with salmon at the bottom, scallions on top of the salmon, spinach around, and a generous dollop of garlic cheese on top of the scallions.
9. Pour some of the pan droppings around the plate.
10. Enjoy!
If you make this recipe, please let me know how it turned out!
