How is everyone? We are back to reality and we had really great holidays. It is good to be back home. Even though I have to admit we were little shocked how cold already it was in Dublin - summer is officially over and we have beautiful Autumn here...
Majorca is an amazing place to visit, we really recommend it. We had loads of fun in aqua parks and went to few local food markets there and of course had loads of nice food: anchovies stuffed olives, serrano ham, majorcan sea food soup and delicious fried squids. You can see a board with few of our holiday pics here. The large one is with a burmese colour changing, cutest snake ever taken in one of the aqua parks :)
I was in the mood to prepare a fish today so I decided to do our favourite one - salmon! We served it with potatoes, broccoli and delicious mustard sauce - just a few ingredients and it is simple but so, so delicious. We love how versatile salmon is, it contains important proteins and unsaturated fats, which have health benefits. Great tip to remember when buying the salmon from the fish counter is to ask the staff to remove the skin, it will save you all the hassle when you get home.
We are quite busy right now with work and so we have to postpone Maroccan cuisine week a bit - it is definitely happening at the beginning of October - so stay tuned! We still go ahead with Gerson detox next week, you can join our event on facebook here https://www.facebook.com/events/280513275394962/. I will prepare a shopping list shortly!for 3-4 portions:
- 750g medium potatoes
- 1 head broccoli
- 200ml tub crème fraîche
- 5 tbsp wholegrain mustard
- 4 salmon fillets (around 250g each)
- handful grated Parmesan
- salt and pepper
Trim and break into florets broccolis. Cut potatoes into wedges. Cut salmon into large pieces. Place potatoes in a preheated to 175°C oven, sprinkle with salt and grill for 12 minutes. Place broccoli in a pot, fill with hot water, add some salt, cover and cook for 2 mins or until florets just give with a knife.
Mix the crème fraîche and mustard togather with little seasoning. Nestle the salmon pieces in among the potatoes and broccoli, than spoon over the crème fraîche mixture, making sure most of the broccoli is covered. Season with salt and pepper, sprinkle with cheese and grill for 15 mins until the sauce is bubbling, the tip of the potatoes are golden and the salmon is just cooked.