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An experimental dish.
On the right:
>1.8 kilo salmon fillet
>a tablespoon of sea salt
>200 grams of fingernail sized prosciutto chips soaked in virgin olive oil for two days
>maybe 10 (or so) grams of dried Fire Basket (Capsicum annuum) chili peppers in red vinegar, soaked in for almost half a year when I harvested my crop at my terrace (I will show a pic)
>about four desiliters of Very strong lapsang souchong tea (smoked black tea)
>about 100g of Apetina Classic (a copy of Greek feta cheese) crushed between fingertips into small granules
>a flat levelled tablespoon of brown sugar
Baked in oven at 175 °C for an hour.
On the left:
>Yellowfoot chanterelle, dried
>there were at least 200 grams of dried mushrooms
>you would need about 1 - 1,5 kilos of fresh mushrooms
>two desiliters of full cream
>a generous dash of fire basket chili sauce in red vinegar
>sea salt
>brown sugar
On the top:
>siikli potaoes, peeled and boiled
I will keep on improving this dish.
Next time I will try adding something like fresh mango or fresh pineapple. I believe either garlic or chives would make a good effect also, in moderate amount.
This was an excellent experiment overall. Strong tea (in particulary smoked black tea) combined with moderately hot chili is genuinely an interesting combination with fatty fish.
