Crème brulée I have made before. However, I am always interested in different recipes and finding the best one. The making of it was quite easy. Tomorrow we will find out what it tastes like.
I am never cured salmon, however. A new and interesting skill - especially with beetroot. I am curious to see how much it will actually take on the dark red colour.
Finally we made a salad with duck breast which I am a big fan off if it is cooked nicely. So rendering the fat porperly and evenly was the major task. The anise dressing and the deep fried rice noodles were very interesting with it. A lovely little dinner for me:
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