Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 27

My baby cousin and her husband are staying. Blonde and tiny, I can’t believe she’s now a grown-up, married woman. Yesterday they took us out for a lovely lunch. Today, it’s my turn to cook and I want to give them a treat. The air is soft and muggy, so I have plumped for lunch in the garden and a whole salmon. I’d bought some oysters to kick things off and my cousin and I enjoyed the performance as the men vied with each other in a manly display of oyster-opening prowess. You don’t have to have oysters if you don’t want them (especially if you are of the opinion that they taste of salty snot!) but for me they were just what we needed before the delicate creaminess of what was to come.

Salmon is quite a rich fish, so an invigorating slap in the face beforehand, in the form of oysters, set me up to appreciate its flavour. As for the pudding; it’s just as rich, but somehow it doesn’t seem so. Heady with oranges, it retains its lightness and the only thing in it that’s likely to make you want to nod off is the generous quantity of Cointreau.

SALMON STUFFED WITH HERBS AND GARLIC

ROASTED BABY POTATOES

GREEN SALAD WITH BROAD BEANS AND GOAT’S CHEESE

PANETTONE TRIFLE