Experimental cuisine

helenbr came round this weekend, and so we cooked. Ed did a leek risotto from a 30-Minute Cookbook, which took two hours; I did salmon with pesto and cheese crust, which took nearly twelve minutes.

But the salmon fillets had to be skinned. Dimly remembering something about sushi, I kept the skins and deep-fried them for lunch today. They were singularly unpleasant.

Possibly I should have removed the scales first, but how do you do that?