lunch – Page 32 – Myfrenchkitchen

The long winter days tend to bring along a fatigue and lethargy. With the first breakthroughs of sun and blue skies, we can feel the energy surging up with a desire for bare arms and healthy toned bodies and a hint of sun kissed skin. A big kick start to get those desires fulfilled is moving towards fresh salads with some proteien on the side. And after finishing a crisp salad, why not take out those walking shoes for a brisk walk or dust that bicycle for a pedal to the garden centre and stock up on fresh herbs that can be planted from now on.

Fennel is loaded with vitamin c and and phytonutrients, rich in minerals and a perfect food to drive away winter fatigue. Marinate it for a while in a piquante vinaigrette, serve with a tinge of sweetness like pears and a good matured cheddar cheese, or even a blue cheese of your choice. It marries well with fish and chicken.

To good health!!

…fennel and pear salad…

…fighting fatigue…

A starter I love. Even good for a full meal. Or start off with the tartare and finish off with a light fish soup. The fresh salmon can be replaced by any other white fish. For those that don’t eat raw salmon, smoked salmon can be an option.

…yum..

Salmon tartare.

*Order some fresh salmon from you fishmonger, telling him it is for tartare…having pride in his knowledge and job, he’ll see to you getting the best quality fish; cleaned, bones and skin removed. Wrap in clingfilm and leave in the freezer to get to a softly frozen stage. Remove, cut into small dice and transfer to a mixing bowl. Add a drop or two lemon juice(not too much or else the fish will”cook” and lose its bright colour), olive oil and freshly milled pepper to the salmon, mix ightly with a fork, cover and leave to marinate in the fridge for at least 30 minutes.

*In the meantime, chop some red onion finely and a handful of fresh dill. Cut a lemon into small wedges. Toast some dark ry bread, and cut into small triangles.

*Serving: Serve the salmon along with the chopped onion, dill, lemon wedges, a dollop of créme frâiche and the rye toasts in small bowls on individual plates. Serve extra fleur de sel or maldon salt and freshly crushed black pepper on the side.

…natural sculptures…