tahini chicken - tahini fish

Chicken fillets normally turn out best when prepared like I have described elsewhere: you separate the small and the big muscles of one fillet, and you slice the big one into two (or in big specimens several) horizontal layers. A really sharp knife is a Must in this operation, or you will get sloppy fillet bits and minced fingertips. The problem is now that in order to turn these fillets-of-fillets into something edible, you actually have to stand there, watch them, turn them in time, stop the cooking in time, and let the house elf or kitchen troll do everything else in the meantime.

I tried to solve this by creating an oven dish, which was inspired by ground lamb in sesame sauce, as served in a restaurant in Abu Gosh west of Jerusalem.

quarky salmon on savoy cabbage

Sometimes, as with the tomatoed chicken thighs a few days ago, spontaneous kitchen improvisation produces quite nice results. But sometimes one is, in all humbleness, totally knocked over with the outcome of an experiment. Like today.

I had to get rid of about 1 1/2 cups of quark [scroll down on the page], a traditional German and Austrian fresh cheese, for reasons of its own called Kesella in Sweden (if you are looking for substitutes it will be helpful to know that Kesella has 10% fat). Other interesting contents of the fridge were: the soft, light inside of a medium-sized head of savoy cabbage (yesterday the green leaves all went into cabbage roulades), around 200 grams of fresh salmon and an almost empty jar of goose fat from Christmas. The following recipe serves two.