SriLankan Submits Business Plan Aiming Turnaround in 3 Years
The top management at SriLankan Airlines has forwarded a business plan to the Cabinet to turnaround the struggling national flag carrier within three years. SriLankan Airlines Chairman Ajith Dias said that the plan will be implemented following the Cabinet approval and the plan includes measures for the regional airline Mihin Lanka, which was placed under the management of the national carrier during January’s interim budget. “It is a plan which will bring the company to profitability in three years. I can’t reveal the technical details but we will be implementing it if we get the go ahead from the Cabinet,” Dias said.
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Recipe From Roma’s Kitchen
Cold Poached Fish Stuffed with Cook Island Style Raw Fish Salad and Avocado Sauce
Ingredients
Fish
1 5-6 lb.Fish (Red Snapper, Striped Bass or any other white
fish of choice), skinned and scaled but with head and tail
left on.
Poaching Liquid
1 large sliced onion, a couple of peeled and sliced garlic
cloves, 1/2 cup chopped carrots, 1/2 cup chopped celery
including the leaves, 2 tablespoons fresh parsley rough chopped, 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon dried oregano, 5 whole black peppercorns crushed with a rolling pin, 1/4 cup lime juice.
Put all of the above in a poach pan OR large deep roasting pan with a lid.
Bring this to a boil on high heat, then lower the heat and simmer for twenty minutes partially covered. Leave this to cool till lukewarm.
The Fish
Wrap the Fish in a cheese cloth and cover completely. Tie the two ends with kitchen twine and then these two ends to the handles of the roasting pan. Place the fish on the rack and make sure the fish is covered at least one inch with the liquid. You may add water if necessary. Bring almost to a boil and the lower heat to the lowest point, cover tightly and simmer for a further thirty minutes.
Lift fish from the rack and place on a board. Very gently, remove the top of the fillet leaving the head and tail on. Very gently remove the center bone completely, fill the center of the fish with the salad and place the fillet of fish on a platter, cover with Avocado Sauce and garnish with sliced cucumber, cherry tomatoes and sprigs of fresh Parsley.
Leaving tail and head on. Pour Avocado Sauce over fish, garnish as shown in picture with sliced cucumber and cherry tomatoes.
Summer Menu.
1.Jellied Orange consomme (printed in last issue)
2 Poached fish stuffed with Cook Island raw fish salad
and Avocado Sauce.(Recipe above)
3.Mango Mousse or Lime Souffle
Please email me with any questions or requests.
