Friday, April 5, 2019

Cancellation,

After all that, the procedure has been cancelled. My haemoglobin is too low and St. Mary's wouldn't do the catheterisation with such low numbers (70). I was instructed to go to my family doc ASAP so managed to get in at 11:10 this morning. Lucky. I then have to go back to the cardiologist on Tuesday. Needless to say, I know all about it now, thanks to Google. One is supposed to eat lots of cruciferous vegetables, that includes kale, broccoli etc. and does not, much to my disgust, include asparagus. It is possible that I will be put on an iron supplement or increased thyroid medication. Guess I shouldn't guess should I?

My friend is a little bit relieved because they are calling for freezing rain tomorrow and her trip from home to here is 1 1/2 hrs. not funny in that kind of weather. However, as far as I am concerned it is something of a nuisance. Wasn't going to write a blog for today but here I am after all.

Had to at least post this recipe, looks delicious.

Salmon En Croute


Salmon
1 salmon filet, about 1-1/2 pounds/750 g
1 lb(s) asparagus, trimmed
¼ cup crème fraîche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
1 lb(s) sheet puff pastry (2 sheets)
Salt and pepper
Glaze
1 egg, lightly beaten

Salmon
1. Skin and bone the salmon and set aside. Heat the oven to 450°F\230°C.
2. Cut the tips off the asparagus, and poach in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice-cold water, then drain again, leaving to sit so that all the water comes off. Purée and stir through the cream, dill, and lemon zest, to blend. Season with salt and pepper and set aside.
3. Lay the puff on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Season with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the purée mixture over top.
4. Brush the margins with the egg wash. Lay the top pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make two or three slits in the top to allow steam to escape. Brush all over with the egg-wash glaze and bake until puffed up and golden brown, about 20 minutes.
5. Remove from the oven and let cool five minutes before slicing to serve. This dish is also good at room temperature.
Glaze



Have a great day

14 comments:

  1. I have trouble with my hemoglobin levels. I will take iron when my levels get low and I feel tired, but to maintain my levels on a steady basis, take B12 or vitamin B.

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    1. Seeing the doc this morning, will see what she says Liz.

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  2. Hi Jo - perhaps you'll enjoy the asparagus season once it starts up ... rather than waste it at the moment when you're not feeling 100%. I hope they can sort things out for you ... enjoy the kale, cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts - I could certainly eat lots of cauliflower and Brussels ... I thought about our asparagus season yesterday - probably being slowed up by the cold and wet ... but the lands will benefit when the weather starts improving. Take care - love the salmon - cheers Hilary

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    1. I mostly do enjoy those veg Hilary. It's still cold here so it may delay our asparagus season.

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  3. 70? How are you not passing out? Yes, you definitely need to be taking some supplement. Hop to it. (I hate kale. I'd rather eat dirt, lol.)

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    1. I don't mind baby kale in a smoothie but otherwise..... Seeing the doc at 11:10, will see what she says Denise.

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  4. My mom had a similar issue and was close to needing a blood transfusion. The medication made her feel sick so s(e ate all the foods she didn’t care for....spinach, liver with a pile of tomatoes and onions on top and black s5rap molasses. All three are chock full of iron and, within a month, her blood went back to norm.

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    1. I eat a lot of that stuff anyway Birgit. Didn't know about the molasses. But I devour onions.

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  5. Hopefully, you'll get good/right news on Tuesday when you go back to the cardiologist. I had a feeling you enjoyed a lot of veggies, so I hope a little extra will help get you to where the Dr. wants you to be...

    Best wishes, as always!

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    1. Thanks Mork. Gotta see my family doc tomorrow. Yes, love veggies.

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  6. I've had problems with my iron levels all my life and have to take an iron supplement on a regular basis. If I cut back the exhaustion sets in so I'm not surprised you've been tired. I do hope your doctor is able to help. They usually can pretty deal with it quickly by tablets or injections.
    On another subject I haven't been able to post a comment on your blog for months. I've tried another browser today so fingers crossed.

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    1. Have you Helen? Matt is on an iron supplement, I assume I will be too I am so glad you can comment again now. I was not sure what would happen when Google + shut down.

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  7. Yay it's published - and of course that should read pretty quickly not pretty deal.

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