salmon and fresh dill are a great pairing - I hope you are converted! as to cakes, I have no idea, anything with elaborate decoration is beyond me so would certainly count as a challenge! And I like the idea of a mousse cake as well - in fact bake a mousse cake !! Hope you have a great weekend. Claire
The salmon looks lovely even if I don't like to eat sea life. I had it last night though for some reason my man thinks it’s good for me. We only have it wild - with a bit of mercury no doubt. As for the cakes -- the first cake I ever made was a Dobos. There is your hint. Omit the candy top and you have the Stefania. That one is simple enough. Our local bakery sells a slice called a "Dobash". It's without the candy top which is really a Stefania. When I told the girl behind the counter it was a Stefania and not a "Dobash" she looked at me as if I came from Mars. Maybe we all did.
I did not grow up eating seafood ... only perch, smelt and dried salted cod (bacalau) but I've grown to really enjoy/love some. I'm curious what in particular you dislike about the whole category ... fish, shellfish, crustaceans. Obviously you CAN eat some of it even though you don't particularly like it. :)
I would want to do the real Dobos including the caramel top. I don't have trouble making a caramel which I use in flans but I understand that pouring it over the cake layer/cutting into wedges is the tricky party.
What don't I like about seafood? The smell, the taste, I particularly dislike mixing it and extending the fishy experience with stuff I would otherwise enjoy -- like pasta... I will have a small piece of fish and I get through it, but a plateful of fishy stuff is too much for me.
Maria you prepare far more complex things than the Dobos, you will have no trouble making it.
I found that really fresh fish didn't turn me off but it sounds like you've got a much more sensitive smeller. You just can't overcome some things. I understand that with my raw tomato issues. :)
It looks fantastic! Dill is actually fabulous with every fish I know and it freezes perfectly (contrary to most herbs). You have to chop it finely and it will be almost as fresh when defrosted. (I have observed that only chives and dill freeze well; parsley and other herbs lose quite a lot in this process). Sissi
Most of the time I end up with Japanese style cooking, and it's nice to see how you eat salmon with dill sauce. I've made creamy sauce, but the dill and mayo (I've had this combo for sandwich before) sounds wonderful too!
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as to cakes, I have no idea, anything with elaborate decoration is beyond me so would certainly count as a challenge! And I like the idea of a mousse cake as well - in fact bake a mousse cake !! Hope you have a great weekend. Claire
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Thank you for the mousse cake suggestion.
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The salmon looks lovely even if I don't like to eat sea life. I had it last night though for some reason my man thinks it’s good for me. We only have it wild - with a bit of mercury no doubt. As for the cakes -- the first cake I ever made was a Dobos. There is your hint. Omit the candy top and you have the Stefania. That one is simple enough. Our local bakery sells a slice called a "Dobash". It's without the candy top which is really a Stefania. When I told the girl behind the counter it was a Stefania and not a "Dobash" she looked at me as if I came from Mars. Maybe we all did.
Reply
I would want to do the real Dobos including the caramel top. I don't have trouble making a caramel which I use in flans but I understand that pouring it over the cake layer/cutting into wedges is the tricky party.
Reply
What don't I like about seafood? The smell, the taste, I particularly dislike mixing it and extending the fishy experience with stuff I would otherwise enjoy -- like pasta... I will have a small piece of fish and I get through it, but a plateful of fishy stuff is too much for me.
Maria you prepare far more complex things than the Dobos, you will have no trouble making it.
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