A Valentine's Dish Submission

A Valentine's Romantic Dinner

The following is a submission from a Convergence Citizen for a hearty meal that can serve two or four people this February.

Salmon Confit [pronounce con-fee]
    by Ougana@adanet

   
Preserving food, especially meat, in fat is one of the world's oldest ways to keep it a long time, and this recipe is a favorite of me and my hubby [when he actually eats fish] Salmon is caught once in a blue moon in the spring but this works great for a lot of fish.

Ingredients:

1   salmon filleted into two parts
1   tablespoon of fresh ground black pepper or dried radishes [going for heat here]
2   bay leaves [dry is best]
cover liberally with grapeseed oil, goat's milk butter, or lard [melt the lard first]
1   pinch of salt

Cook in a nice deep pot for 20-25 minutes. Don't poke or turn it.

Let fish rest for ten minutes after cooking. Salt to your tastes. Serves 2-4 people
**you can also place salmon in a sealed jar with melted lard and herbs to preserve it**

Side dish : Blanched Asparagus & Seared Lobster Mushrooms with goat's milk butter

1   bushel of wild picked asparagus
1   handful of lobster mushrooms 
1   whole onion, peeled
1   radish, cut up into slices or regular black pepper
1   pinch of salt
Enough water to cover asparagus

Prep:
Clean both mushrooms & asparagus well, cutting up into quarters or halves works well. Don't be too rough but make sure to soak mushrooms a while and clean out possible dirt or bugs. 

Slowly simmer asparagus, peeled whole onion, & radish in water for two to three minutes, or until the asparagus is bright green. Have bowl on hand filled with water and ice.

Add butter to a pan on medium heat. Place mushrooms flesh side down to sear. Add rest of sliced radishes or pepper if you have it. Garlic is also great to add. Pay attention to the pan though because most mushrooms adsorb their cooking liquid fast. Baste the mushrooms in the cooking butter to help cook all sides.

After slow cooking the asparagus, remove the spears from pot and place in bowl. Pour ice cold water on top to blanch asparagus and stop them cooking further. Let drain, toss with mushrooms, and enjoy!

**save the onion and slice up. That onion still has other uses for other prep dishes**

Fun Fact!
Lobster mushrooms are in fact the result of a parasite fungi that took over another mushroom and distorted its form. Typically has a seafood like flavor to them so they pair well with asparagus and the salmon dish!