Despite all the underestimation of rhubarb, it has been mentioned more and more often lately and even haute cuisine does not shy away from it. The Chinese knew its price 7 centuries ago, when it was dried, brewed, and rubbed: all in order to get rid of various stomach ailments.
Kyiv. Ukraine. Ukraine Gate – July 3, 2021 – Kitchen
June and July are rhubarb! In its raw form, it is too sour – you should not taste it. But a little sugar, high temperatures – and the fresh aroma and complex sour-sweet taste come to the fore. Rhubarb is 95% water, but pectin, phosphorus, magnesium, iron, vitamins C and P, carotene in it as much as needed to accumulate in the first months of summer.
The British love rhubarb cramps, in restaurants now you can often find lemonades, seasonings for rhubarb meat, and what pies from it! However, we usually have little time, so I prepared two recipes that can be repeated quickly.
But one important remark: cook only from the young stems of this plant, because the old ones have a lot of malic acids, which we do not need.
Baked salmon with rhubarb
Ingredients:
2 stalks of rhubarb
2 shallots
2 salmon fillets
Maple syrup
sprigs of thyme
a bunch of chard
garlic
sherry
lemon juice
Method of cooking:
1. Fry the shallots, add the rhubarb and simmer for 1 minute.
2. Spread everything on the edge of the pan, sprinkle with maple syrup and sherry, put salmon in the center, sprinkled with thyme.
3. Put in the oven for 15 minutes. If the salmon is ready and the rhubarb is not, bake further, checking readiness.
The dish can be served with quinoa or any other useful side dish.
Let it taste!
Read Also: Grilled Salmon in Mexican Style
Source: Ukrgate
