Hyperactive presentation

In the beginning of the year I borrowed a cookbook from a friend. It is a cookbook from a famous dutch chef named Pierre Wind. In honor of his work I created a salmon salad. The salad was inspired by recipes from Sprouted Kitchen & De wondere wereld van de Keukenkoning.

Pierre Wind is known for hyperactive way of presenting himself. But besides that I am a really big fan of his cooking ideas. He always tries new flavours and ways of presenting food.

The target audience of the borrowed book are children. It has some really nice recipes in it and really tries to activate the reader to try and learn from new flavours. One of the recipes was about making fish fries. The instant fries are really common in the Netherlands but of course Pierre wanted to show how you could make them yourselves and of course to give them a twist. This gave me an idea to make fish sticks, another common instant food product overhere.

So I had my goal for today, making fresh fish sticks. While checking my Google reader feeds I came across a blogpost from Sara from Sprouted Kitchen. She had posted a really tasty recipe for a walnut crusted Salmon filet. This gave my an idea to make walnut crusted salmon fish sticks. I decided to serve them as a part of a refreshing salad and also incorporated peas.

The making of the sticks was a bit of an experiment. First I had some fun with pastry bags, I wanted to turn the mousse into small sticks. I hadn’t used pastry bags in quite a while and I had the feeling they were a bit fragile. My feeling got confirmed, I actually broke a couple of those inexpensive plastic bags. Salmon mousse all over the kitchen table. The freezing part went well but after that I had to fry them in sunflower oil. After a failed first batch I got the hang of the frying time.

Despite the effort I was really positive about the flavor. The crunchy fish paired well together with the peas and also the avocado. But from the avocado I expected that because I found that pairing on Foodpairing site.