Experimental cuisine
Jul. 10th, 2004 02:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fivemack![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif){kind=small}
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?
