Poach salmon
INGREDIENTS
1 to 1½ pounds salmon fillets, pin bones removed
Salt
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
1 shallot, peeled and thinly sliced or a few thin slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
A few slices of fresh lemon to serve
METHOD
1 Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
2 Place salmon fillets, skin-side down on the pan. Cover.
3 Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook.
Serve sprinkled with freshly ground black pepper and a slice or two of lemon.
Mint salad
Ingredients
1/4 teaspoon fennel seeds
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
4 cups curly green-leaf lettuce
4 cups young arugula leaves
20 mint leaves
Directions
In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper. Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint. Add the dressing and season with salt and pepper. Toss well and serve.
Scones
Ingredients
2 1/2 cups all-purpose flour (320g)
1/4 tsp salt
3 1/2 tsp baking powder
3/4 stick cold butter (85g)
3 tbsp granulated sugar
3/4 cup milk (175ml)
1 tsp lemon juice
1 tsp vanilla extract
1 egg beaten
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter, then rub it in with your fingers until the mixture looks like fine crumbs.
Heat up the milk on the stove until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Line a baking sheet with a silicone baking mat and put it in the oven.
Add the milk mixture to the dry mixture and combine them quickly with a fork.
Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don't overwork the dough. Pat into a round about 1.5-inch (4cm) high.
Use a 2 1/2 inch round cookie cutter and plunge into the dough, repeat until all the dough is used. You should get 8 scones.
Brush the tops with egg wash, then carefully place onto the hot baking tray.
Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking generously topped with jam and clotted cream.
Toast
INGREDIENTS
6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 slices (1-inch-thick) bread, preferably day old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)
DIRECTIONS
Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.
Campagne
Ingredients
1 teaspoon active dry yeast
200 ml water (1/3 boiling water and 2/3 cold tap water)
325 grams strong white flour
50 grams rye flour (or wholemeal flour, or just more white flour)
1 1/2 teaspoons salt
250 ml (about a cup) of Sourdough Bread Starter
Instructions
Sprinkle yeast over the water. Leave for 5 min. Stir to dissolve.
Mix flour and salt together in a large bowl and make a well in the centre
Pour sourdough start into the well in the flour mixture.
Pour over the yeasted water.
Mix in the flour from the sides to form a stiff, sticky dough. (If the mixture is too dry then add up to 1 tablespoon of water - 1 tablespoon is a lot.)
Turn the dough onto a lightly floured work surface. Knead until smooth and elastic (about 10 min)
Put the dough in a lightly oiled bowl, cover and leave to rise for 2 hours.
Knock back. Leave to rest for 10 min.
Shape the dough into a round loaf.
Place on a floured baking sheet, cover, and prove until doubled in size (about 1 hour; the book says 1 1/2 hours but I found this too long and the dough becomes over-proved.)
Dust the loaf with flour.
Cut slashes in the top (a grid formed by 3 parallel slashes crossed by another set of 3 is traditional)
Bake at 220º C until golden brown and hollow sounding (about 30-40 min; the book says 60 min, but I've never had to cook for longer than 40 min).
Leave to cool on a wire rack.
YOU ARE READING
Sebastian Michael's cookbook
De TodoEver wanted to cook like Sebastian well now is your chance. Just a warning most of theses recipes will not match the anime or manga ( not my recipes)
