GRAVLAX AND GNOCCHI

February was a good month in the kitchen First the gnocchi were a success. I feared that the Gravlax was too salty - however I washed off the salt and the result was perfect. Tuesday I cooked a coli and prawn pie, definitely yum!

GRAVLAX + PASTA

Number Two son + julia and divine granddaughter, Anna, are arriving this afternoon to stay the night. They don't eat meat. They do eat fish. Hopefully they will enjoy my first attempt at Gravlax. The salmon has been marinading in a press in the icebox for the past five days: rock salt, Demerara sugar, orange and lemon juice, English mustard and lots of dill. I unwrapped and skinned the salmon this morning. Too salty...bummer. However should be edible when accompanied by good brown bread and lots of butter.
No disaster should the salmon fail, I have a pasta sauce prepared for the main course: vine tomatoes, shallots, one stick of celery, one carrot, three cloves of garlic, plump raisins, small black Spanish olives, black pepper, one chili with seeds, basil, thyme, two glasses of red Rioja.