(serves 3)
4 fillets of salmon, skinless
1-inch knob ginger, peeled and minced
3 cloves garlic, minced
2 tbsps soy sauce
1 tsp sesame oil
Lay the salmon fillets in a glass dish in a single layer. Sprinkle with ginger, garlic, soy and sesame. Bake at 425 degrees for 20 minutes. That’s it.
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(serves 4)
4 slices bacon, cut in small pieces
3 tbsps butter
2 white onions, sliced thick
3 tbsps Marsala wine
squeeze lemon juice
sea salt and pepper to taste
8 slices lambs’ liver
scattering of fresh chives
Fry the bacon in a medium skillet and push to the edges of it, then add butter and fry onions until soft. Pour in the Marsala and scrape up all the little bits from the bottom, then add lemon juice and salt and pepper. Push everything to the sides and place the slices of liver in the center. Fry gently perhaps 3 minutes on the first side and 2 on the other. This timing will depend on several things: how thick the slices are, how high your heat, and how rare you like your liver. I mean, THE liver.
Pile everything on a nice platter and scatter chives over. Serve with some sharp salad, like lentils with a chilli dressing, beetroot with balsamic vinegar, tomatoes with lemon juice. Also toasted baguette if you like. Rich with iron, only a small serving needed: elemental.
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