April 24, 2018 Lunch – PPI Beef Chicken Noodle Soup with chicken wontons. Dinner – Poached Salmon served on a pile of fresh Spinach with a Sorrel Cream Sauce and Vichyssoise

April 24, 2018 Lunch – PPI Beef Chicken Noodle Soup with chicken wontons. Dinner – Poached Salmon served on a pile of fresh Spinach with a Sorrel Cream Sauce and Vichyssoise

I had granola, yogurt, milk, blueberries, sliced banana, and apple for breakfast.

I rode 10 miles to Montano and back at 10:00.  When I returned I showered and heated the PPI Beef Noodle Soup from yesterday and added six chicken wontons and 1 tsp. of  chicken stock and a bit of water.  It was delicious with Shiracha, fresh cilantro, and hoisin sauce.

I thawed three salmon filets after lunch and invited Willy to join us for dinner.

I ate a peanut butter and honey on toast with a cup of tea at 4:30.  Suzette came home at 5:30 and ate the PPI spaetzle and some almonds.  We went to the garden where I picked some thyme, some chive blossoms and stalks, some dill, and a handful of Sorrel.  When we went back in I de-stemmed the Sorrel and dill and put them in a colander.

I then chopped the chives into thin rounds.  Then I fetched the bag of spinach from the garage fridge and de-stemmed a colander full of it.

We waited until Willy arrived at 8:00 to begin cooking.  Suzette made a poaching medium in a large skillet with white wine, butter, water, the dill and thyme, and four small cloves of garlic finely minced to which she added the Sorrel and dill and cooked it for a minute and then added the salmon filets and covered the skillet with a wok cover to seal in the steam and poach the salmon filets and Sorrel.

When the salmon was fully cooked Suzette removed the salmon filets to a side dish and puréed the Sorrel and poaching medium in a blender.  While Suzette was poaching and blending I melted 2 T. of butter in a sauce pan and added 2 ½ T. of flour and mixed and cooked those two ingredients together into a roux for four or five minutes on low heat.  Then we added the poaching medium to the roux and stirred it to mix it.  It became very thick so we added some milk and then added some wine to thin the sauce into a creamy consistency.

Suzette then returned the salmon filets to the skillet to re-heat them and added some Sorrel cream sauce to the salmon.  She the; filled a pasta bowl with fresh spinach leave# and laid a salmon filet on top of the spinach and garnished it with more cream sauce.

Willy brought in the Vichyssoise and Suzette filled three soup bowls and garnished then with some of the chives I had picked and finely sliced.

                                                         See the chive blossoms

                                                         The Vichyssoise

I poured glasses of 2016 Pichon Bay Sauvignon Blanc from the Marlborough Region of New Zealand ($6.99 at Trader Joe’s).  The wine was a classic New Zealand Sauvignon Blanc, slight citrus notes and well balanced acidity and fruitiness, a very nice wine.

We loved our healthy mostly green dinner.

Bon Appetit