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