But I digress....
Without giving it further thought I decided to pull out my Bimby (TM31) long forgotten BFF seating abandoned on that cluttered counter top. Dust off and voila we were back in business.
I decided to prepare a sexier version of the old dull fish and vegetables.
|Steamed Salmon accompanied by steamed asparagus and garlic jerusalem artichokes garnished with blanched lemon zest|
To prepare this decadent dinner I used the Thermomix and the Microwave (an exception to my rule)
Steamed Salmon in wine and fresh herbs
2 6oz skinless salmon steaks
salt and pepper
zest of 1/2 lemon (make sure its thinly cut) blanched
1 leek (just white part, thinly sliced)
1 Bay leaf
1 Tsp of smashed peppercorns (place peppercorns in a zip loc bag, hammer it with a frying pan a b out 3 times will do it)
2 Springs of fresh thyme
1/2 Cup of white wine (I used 2009 Chateau Ste Michelle Sauvignon Blanc)
1/2 Cup of water
1 Tbs lemon juice
2 Tbs of olive oil
1. Season salmon steaks with salt and pepper, place steaks side by side in the Varoma tray (lower division)
2. Add leeks, bay leaf, peppercorns,thyme, wine and water to the Thermomix (bimby) cup and program 15min/varoma/1. Place varoma on top. You can steam the asparagus at the same time on the upper tray of the varoma (I used a bag to cook the asparagus so the drippings didnt add flavor to the fish)
3. Meanwhile prepare the sauce. Whisk together olive oil and lemon, season to taste and add blanched lemon zest.
It should all be ready to plate by then. Notice how the asparagus are still vibrant green and crunchy?... thats because this is how JULIA CHILD intended for us to eat it! Do not overcook or they will be soggy and muchy and no one likes that.
If you dont have a thermomix you can use a bamboom steamer, the cooking time maybe slightly different depending on the quality and properties of your cookware. Make sure to bring liquid to a boil and then simmer it in low heat while fish is cooking (check after 7 min, it may be ready)
Being that this is pretty quick to prepare you want to prep the Jerusamel artichokes simultaneously
Garlic Jerusalem Artichokes(serves 2)
1/2lb Jerusalem artichokes (peeled and cubed)
1 Tbs olive oil
1 clove of garlic, minced
Place jerusamen artichoked in the microwave and program Baked Potato-2 (basically like you would microwave 2 potatoes), season with salt and pepper.
Heat up a skillet, make sure its hot. In low heat, add the olive oil, allow it to heat up before adding the garlic (if the oil smoking, its because it is too hot). Cook garlic till it becomes translucent, add the jerusalem artichokes and give them a quick stir fry. DONE
Jerusalem artichokes can be replaced by potatoes (follow same directions)
Plate as shown in the picture.
Quick notes on Jerusalem Artichokes (sunchokes)
|Pircture from here http://home.howstuffworks.com/jerusalem-artichokes.htm/printable|
These "beings" are a bitch to peel. But stay calm and focused, you know you can do this!
Use a potato peeler and then use a knife to remove skin located closest to the ridges. The second one is easier to peel... and it gets easier with practice, I promise.