Pallas Cat

Just so’s you don’t forget me.

This is an animal I have never heard of before, it apparently lives in the Himalayan mountains and was discovered when researchers were looking for snow leopards. There is a video of what happened when the Pallas Cat realised there was something odd outside its lair. A remote camera.  They describe it as an animal that looks half house cat and half snow leopard. I am always staggered when I hear of new animals which have never been seen before. In certain areas of the world they are making new discoveries all the time but not usually of such a large animal as this one.

Tried this recipe the other day. It was delicious. In fact we had Canadian salmon and I still l had some asparagus left. Béarnaise Sauce is one of the classic French sauces. Of course whilst I have been gone, fresh Ontario asparagus has also gone. You can still see the tear tracks down my cheeks.

Norwegian Salmon Béarnaise

 

• 4 servings

Grilled Norwegian Salmon covered in a warm, rich Béarnaise sauce and placed atop a bed of tender asparagus. An easy made dish for ready to amaze!

Ingredients

Number of servings 4

4 each 5-6 oz Norwegian Salmon fillet(s), skin removed
3 eggs
2 tbsp lemon juice
1.5 tbsp water
Tabasco
.5 lb butter
6 sprig tarragon
.75 lb asparagus
salt
fresh cracked pepper
 

Procedure

The amount of ingredients has been changed. Keep in mind:

• Cooking for more people takes longer time
• Be careful with salty ingredients and spices, you should add to taste towards the end

• Prepare the grill.

Béarnaise

• Separate yolks from whites, reserving yolks. 
• Melt the butter.  
• Chop the tarragon. 
• In food processor, combine egg yolks, lemon juice, water, Tabasco, salt and pepper. 
• While processor is running, slowly add melted butter, and then tarragon. Process another 30 seconds, then reserve and warm.

Asparagus

• Blanch asparagus in salted boiling water until tender, about 2 minutes. 
• Reserve and keep warm.

Salmon

• Season salmon with salt and pepper. 
• Grill salmon over medium-high heat for 2-3 minutes on each side, or to desired temperature. 
• Divide asparagus onto 4 plates place salmon on top and then spoon warm béarnaise over the salmon. 

Serving Suggestion:

• Serve with roasted potatoes.

Have a great week