This is extremely easy, involves no washing up, and tastes delicious. The salmon ends up very moist.
I know, it sounds weird but it actually works, and it's a super easy starter.
This is a variation of “Puff Pastry Poissons with Monkfish and Mushrooms” from Sue Style’s Good Housekeeping Creative Cookery. It’s a good one to do if you want to impress [...]
You can’t get simpler than this. Make sure your scallops are good and fresh and you can’t go wrong.
This dish was inspired by papet vaudois, a typical dish from the French-speaking part of Switzerland, which has a big fat sausage on the top instead of cod steaks, and no bacon.
Variations: Once, having no chives, I tried it with a tablespoon of finely chopped capers and a finely chopped shallot. It was OK as a standby but the chive version is definitely superior.
I ate something like this at a restaurant in Sydney, somewhere near the Harbour Bridge, and determined to try doing it myself one day. On 20th March, 1999, for the first time ever, I found ripe [...]