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LESLEY WATERS' ROASTED SALMON WITH BROAD BEAN SALSA VERDE.

Serves 8 INGREDIENTS 3 courgettes, grated 1 lemon, zest only 60ml/4tbsp olive oil 2 tail end pieces salmon fillet, about 900g/2lb each, pin boned with skin left on For the salsa verde: 100g/ 31/2oz baby broad beans, cooked and podded 4tbsp flat leaf parsley 2tbsp fresh mint leaves 2 garlic cloves, crushed 99g jar capers, drained and rinsed 200ml/7fl oz olive oil METHOD 1 Pre-heat the oven to 200degC/ 400F/ Gas 6.

2 Grate the courgettes and place in a bowl with the lemon zest, 30ml/2tbsp olive oil and season generously.

3 Put one salmon fillet, skin side down, on a roasting tray. Spread over the courgette mixture then put the other fillet on top skin side up. Tie up with string every 2.5cm/ 1 inch. Drizzle over remaining oil and season with a little sea salt. Roast for 35-40 minutes or until just cooked through.

4 Meanwhile, make the salsa verde. Put the broad beans, parsley, mint, garlic, capers and oil into a food processor. Whiz for just a few seconds until it has a coarse texture. Season to taste.

5 Remove the salmon from the oven and place onto a serving dish. Serve either with the salsa verde or the Lemon Beurre Blanc (see below) and roasted new potatoes.

LEMON BEURRE BLANC Serves 4 INGREDIENTS 2 shallots, finely chopped 4 black peppercorns 2 parsley stalks 225ml / 8fl oz white wine 1 tablespoon white wine vinegar 55g / 2oz unsalted butter, diced and chilled 6 tablespoons double cream Lemon juice to taste METHOD 1 Place the shallots, peppercorns, parsley stalks, wine and vinegar in a medium saucepan.

Bring to the boil and simmer until the mixture has reduced by half. Add the cream and reduce a little further.

2 Turn down the heat and gently whisk in the chilled butter. Pass the sauce through a sieve and season with salt and pepper and lemon juice to taste. Keep warm until needed.

Lesley Waters' roasted salmon with broad bean salsa verde
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Title Annotation:Features
Publication:Evening Gazette (Middlesbrough, England)
Article Type:Recipe
Date:Jun 15, 2013
Words:336
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