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Written by MasterChef Recipe: Ilse Fourie presented a Pan-grilled Salmon on a Bed of Tagliatelle With Sauteed Baby Spinach and Citrus Syrup recipe
Former model Ilse Fourie impresed the judges not only with her looks but also her culinary skill in the first televised round of MasterChef SA.
Ilse presented the judges with a Pan-grilled Salmon on a Bed of Tagliatelle With Sauteed Baby Spinach and Citrus Syrup recipe.
At first glance Dexter and Murray turned their noses up at it, saying that it was far to simple a dish to warrant such a fuss which surprised
me because simple is their forte. It was also the reason why it deserved an apron through to the next round. A true MasterChef is one who has
the ability to use a few simple ingredients and turn it into something fantastic and that is exactly what Ilse did with her salmon recipe.
She made the dough for her pasta, which in itself displays a technical cooking ability. The syrup was also a simple combination of lemon
strips, orange juice, wine and butter. I was delighted to see that a former model used butter in her cooking. We all know that the vast
majority of models don’t eat, never mind use butter in their recipes. Butter is a much maligned ingredient which tends to scare people away
from using it because it will make them fat. It is in fact one of the champion ingredients to great tasting food.
The rest of her dish was even simpler, just cook the fish and plate up.
For the full recipe go to Pan-grilled Salmon on a Bed of Tagliatelle With Sauteed Baby Spinach and Citrus Syrup | Ilse Fouire
