Can you believe it has been one year since I left the UK to live in sunny Spain.I have had an amazing time, even visiting family in Australia and New Zealand, and to make it even more special, it was my 50th year.
We have found a heavenly spot to live in southern Spain. Of course cooking has been a huge feature and due to local demand, I have set up The Home Cooking Co. I go to beautiful villas and cook mostly Andalucian food for families of all nationalities.
The recipe I would like to share with you was requested by my friend Carmen who had seen a decorated salmon in a restaurant in London and always remembered it. As a surprise I prepared one for her birthday and it made me remember how simple it was to cook and decorate. A decorated salmon always has a wow factor and makes a fab centre-piece for a Christmas buffet.
You can be as artistic as you like. My father taught me to practice on a tinned sardine first! Have a go, I’m sure you will be pleased and surprised at how easy it is.
Merry Christmas to you all and I look forward to sending more recipes in 2011.
Ingredients:
900g whole fresh salmon, gutted
At least 4oz butter
3 to 4 bay leaves
salt and black pepper
A splash of white wine (optional)
Method:
Pre heat oven to gas mark ½, 250of, 130oc.
1. Wipe the fish with clean kitchen paper, then place a large piece of double foil in a baking tray and butter very well. Ensure the foil is large enough to cover all the fish with room around and above to make a tent effect.
2. Place half the butter inside the fish with the bay leaves and smear the rest over the outside of the fish. If you want, you can make a ball of foil and place inside the cavity. This will help retain a good shape when cooked. If using wine just sprinkle over the fish. Season well with salt and pepper and scatter the bay leaves.
3. Wrap the foil around the fish to make a loose but tightly sealed parcel.
4. Place the tray and fish into the oven and bake for 1 hr 30 mins. For larger fish, cooking times are 3lb (1.3kg) 2 hours, 4lb (1.8kg) 2 ½ hours.
5. Once cooked, leave the fish to become cold, and when you are ready to decorate carefully remove the outer foil and the piece inside. Then remove the skin which will come away easily, leaving the skin on the head and the tail. If the salmon is large it may have a layer of grey fat which is easily removed with a sharp knife, being careful not to tear the flesh. You will end up with a nice pink salmon.
6. To decorate you can be as artistic as you like. The simplest way is to make scales from cucumber, simply cut thin slices of cucumber then cut each whole slice in half and place where required. I have also used radishes cutting the same way. Large pieces of Lollo Rosso lettuce placed on the serving plate with wedges of lemons also add colour and look attractive.
7. Now you should have a masterpiece to feel proud of. Simply serve with a bowl of good quality mayonnaise.
Have a very happy Christmas and enjoy!
900g whole fresh salmon, gutted
At least 4oz butter
3 to 4 bay leaves
salt and black pepper
A splash of white wine (optional)
Method:
Pre heat oven to gas mark ½, 250of, 130oc.
1. Wipe the fish with clean kitchen paper, then place a large piece of double foil in a baking tray and butter very well. Ensure the foil is large enough to cover all the fish with room around and above to make a tent effect.
2. Place half the butter inside the fish with the bay leaves and smear the rest over the outside of the fish. If you want, you can make a ball of foil and place inside the cavity. This will help retain a good shape when cooked. If using wine just sprinkle over the fish. Season well with salt and pepper and scatter the bay leaves.
3. Wrap the foil around the fish to make a loose but tightly sealed parcel.
4. Place the tray and fish into the oven and bake for 1 hr 30 mins. For larger fish, cooking times are 3lb (1.3kg) 2 hours, 4lb (1.8kg) 2 ½ hours.
5. Once cooked, leave the fish to become cold, and when you are ready to decorate carefully remove the outer foil and the piece inside. Then remove the skin which will come away easily, leaving the skin on the head and the tail. If the salmon is large it may have a layer of grey fat which is easily removed with a sharp knife, being careful not to tear the flesh. You will end up with a nice pink salmon.
6. To decorate you can be as artistic as you like. The simplest way is to make scales from cucumber, simply cut thin slices of cucumber then cut each whole slice in half and place where required. I have also used radishes cutting the same way. Large pieces of Lollo Rosso lettuce placed on the serving plate with wedges of lemons also add colour and look attractive.
7. Now you should have a masterpiece to feel proud of. Simply serve with a bowl of good quality mayonnaise.
Have a very happy Christmas and enjoy!
No comments:
Post a Comment