A Compound XHTML-XML Document

Contains a cooking recipee written down by R. Dolores for a COAP 2180 CSS exercise. Everything below the line is XML styled with a CSS stylesheet

Cold Salmon in Creamy Spiced Sauce Hilaire Walden Fish and Shellfish 1/2 teaspoon finely crushed cumin seeds 1 teaspoon chilli powder salt and freshly ground black pepper 2 tablespoons olive oil 2 cloves garlic, crushed 1.25 cm (1/2 in) fresh ginger root, finely chopped 4 pieces salmon fillet, skinned 125 ml (4 fl oz / 1/2 cup) double (heavy) cream 250 ml (8 fl oz / 1 cup) thick plain yogurt large pinch of saffron threads, toasted and crushed seeds from 6 cardamom pods, toasted and finely crushed salt coriander (cilantro) to garnish Mix together the cumin seeds, chilli powder and pepper and rub into the fish. Heat the oil in a frying pan, add the garlic and ginger and heat until they sizzle. Add the salmon fillets and fry until they start to colour (about 15-20 seconds on each side). Stir in the cream, yogurt, saffron, cardamom and salt. Adjust the heat so that the sauce is just bubbling and cook, turning the fish once, until the flesh just flakes when tested with the point of a sharp knife (about 3-4 minutes each side). Transfer the fish to a shallow dish. Boil the sauce until it has reduced and thickened, pour over the fish and leave to cool. Cover the dish and chill until 15-20 minutes before serving. Garnish with coriander (cilantro). 4 15 minutes Hilaire Walden 21/01/07 Easy to Cook, Hot & Spicy