Experimental cuisine

[fivemack]

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?

Comments

[helenbr.livejournal.com]

I think it would already have been too late to remove the scales by the time you came to cook the skins. You would have had to have done that before you cooked the fish originally, I think, though the Delia method should presumably have worked then.