"Roger Ohlund" wrote in message
...
As food seems to be the popular topic of the moment I thought I'd
contribute
with a little something.

Only problem, you need a piece of a big salmon ;-) (This being a FF
newsgroup it might not be that big a problem)

"Filled salmon rolls with avocado sauce".

400 grams salmon file cut in thin slices. Cut so that the slices become as
long as the salmon is wide.
100 grams of Chanterelle
2 shallots - Aka scallions
1 garlic wedge
1 table spoon of butter
the juice from 1/2 squished lemon
2 dl of cream
salt, pepper

Sauce:
1 Avocado
1 dl créme fariche
1 1/2 dl of the cream liquid from the cooked salmon rolls
salt, pepper


Fry the chopped up onions (shallots and garlic wedge) and chantrelles in
the
butter until all the liquids have reduced.
Divide the content up among the thin slices of salmon and make rolls of
them.
Put them on a heat proof form (mould). Drip lemon juice on top, salt and
pepper, and pour the cream around.
Cover the form with aluminum foil and put in the middle of the oven at 175
degrees Celcius (347 degrees Farenheit) for 10-12 minutes.
Pour off the cream liquid in a bowl.
Split, peal and mash the avocado. Mix it with the cold cream (cool it
quickly in a freezer after pouring in the bowl), salt and pepper.

Serve the rolls warm or cold with mashed potatoes, a sallad and some
bread.

Make a point of serving the favourite wine for fish will you, that way if
you don't like the meal at least you got to drink some nice wine.

Looks good, Roger. Next time you make this dish, could you please takea
photo and send it along.......I HATE cookbooks without pictures!

/ Roger
I had no idea that writing a recipe in English would prove so difficult,
new
vocabulary and all.

A couple of notes:

First, I am continually impressed with the high degree of proficiency you
and many of our other non-native English speakers show in the written
language. It's a testament to many a fine educational system, as well as
their students. Not a few of our American contributors should aspire to do
as well with their own language.....let alone someone else's.

Here in the U.S. a shallot and a scallion are not at all the same thing.
Scallions, also known as spring onions or green onions are long, typically
eight to twelve inches (20-30 cm) and thin, 1/4-1/2 inch (.6-1.2 cm) in
diameter. They are dark green at the tops and fade to white at the root
end. Shallots are the classic roughly globular shape normally associated
with onions and are mild flavored as compared to the very sharp scallions.

What you call a "wedge" of garlic is referred to most often as a "clove"
here. The larger body from which it is separated is generally called a
"head". There are a couple of problems with this nomenclature. For one
thing.....and this is obviously a minor issue....there is a possibility,
however slight, of confusion with a popular spice, used mostly for baking
here, and also called clove. An old friend who was a rabid gardener, as
well as being pathologically well-read, insisted that the proper terminology
was "clove" for the larger body, and "toe" for what you call a "wedge". I
have never encountered the latter before, but like it as it eliminates the
vague discomfort I've felt ever since my friend's revelation. I believe
I'll use it from now on. Of course, this means that most native English
speakers (and readers) won't know what I'm talking about but, as I will be
the one sharing a recipe, I figure that is their problem......not mine.


Bon Apetit!

Wolfgang