Dear friends, unfortunately I have to close down the English version of my newsletter, just for a while to give place to the new Academy: www.centerformenneske.dk

We have started up an Academy which highlights female leaders career profile. In the first place we will make workshops in Denmark, but we hope in the future to offer the new website: www.centerformenneske.dk to you as an English spoken person as well. Both men and women.

We will provide you with news as soon as we have some for you.

Monthly recepies

Steamed salmon with celeriac puree

600 g salmon fillet with skin

1 piece celeriac

1 cup cream

1 bunch flat-leaf parsley and basil

1 onion

1 clove garlic

white wine

oil

salt and pepper

lemon slices

Green salad mix

herbs of own choice

Cut the skin off the salmon and scrape it well on both sides. Place skins on greaseproof paper on a baking sheet. Place an ovenproof dish on top and bake the skin into a 200 degrees oven for approx. 5 minutes. The skin is then cut into pieces and fried crisp in a little oil for approx. 25 seconds. Sprinkle with salt when it is finished.

Season the “salmon meat” with salt and steam for approx. 10-15 min. into an ovenproof dish with a little white wine, lemon slice and any herbs, be sure to cover with silver foil.

Peel the celery, cut into cubes and boil until tender together with chopped onions into cream and a little water for approx. 15 min. Blend and season with salt and pepper. Clean parsley and basil and put into a blender with a little oil and garlic. Season with some salt.

The salmon is served on the plate with the crispy skin on top. Celery and pesto placed beside it. Sprinkle herbs or finely Sliced ​​salad over the fish.

Bon Appetite

Tina