Recipe of the day
Kumara & honey pureeThe honey scents this dish and gives it an extraordinarily appetising aroma. This way of serving a puree was inspired by the pumpkin puree in Madeleine Kamman's book, Savoie.
Salmon with crushed potatoes & gherkin aioli
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Friday, 21 December, 2012
Poach a salmon fillet in salted water until just cooked. Remove and drain well. Serve on slightly crushed boiled new potatoes, blanched green beans and/or asparagus with a sauce of bought aioli mixed with finely chopped gherkins, capers, chopped parsley and a little wholegrain mustard.
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