herby – bFeedme

A lovely Easter dish, this Salmon is a very easy to make dinner. It’s traditional to eat Fish on Good Friday as opposed to Meat, but it works just as well as a Sunday Dinner dish. Any leftovers that are usable can be stirred into scrambled eggs, or for making Fishcakes.

Serve it with a leafy Salad and New Potatoes, and some special Green Herby Mayonnaise.

To Serve 10
1tbsp Sunflower Oil
2kg Whole Salmon, gutted (from a Fish Counter)
25g Unsalted Butter, softened
3 Lemons, sliced
1 Shallot, thinly sliced
Few Sprigs Fresh Dill
2 sprigs Lemon Thyme
5tbsp White Wine
Lemon Slices and Chopped Dill, to garnish.
85g Watercress
25g Dill, stalks discarded
35g Curly Leaf Parsley, stalks discarded
150ml Mayonnaise
150g Crème Fraiche
2tbsp Lemon Juice

1. Heat the Oven to 160C, then cut a sheet of extra strong foil large enough to completely cover the Salmon in a loose envelope. Lay the Foil on a baking tray, brush with Oil. Wipe the inside and outside of the Fish, and trim the Head and Fins.
2. Spread the Butter inside the Cavity, then place the Lemon Slices, Shallot, Dill, Thyme and season well.
3. Lay the Salmon on the foil, fold up the edges to make a tray, then pour the Wine on top. Fold up the edges to create a parcel, sealing it well, but making sure there’s enough space for air to circulate.
4. Cook in the Oven for forty five to fifty five minutes, depending on the size of the fish.
5. Once cooked, remove from the Oven, but leave in the foil to cool in the parcel. Once cooled, undo the Foil, and carefully remove the Slices of Lemon, Herbs and Dill, and carefully peel of the skin.
6. Carefully place on a Serving plate, arrange some Lemon Slices around it, and sprinkle with Dill.
7. To make the Mayonnaise, add the Watercress, Dill and Parsley to a pan of Boiling Water, then bring to the boil and cook for thirty seconds. Drain, and rinse with cold water, then pat dry with Kitchen Paper. Put in a Blender or processor with Mayonnaise, Crème Fraiche and Lemon Juice, then mix well. Spoon into a serving bowl, and place on the table.

Photo Courtesy of: Laurel Fan

This dish is very simple and ready in a little over an hour. Using fresh Herbs as opposed to dried ones gives better flavours, and means that the flavours are a bit more intense and the brighter colours meaning that this dish is a treat for the eyes, nose and mouth!!!

To Serve 4
12 Sprigs of Fresh Mixed Herbs, such as Oregano, Parsley, Rosemary
3 Garlic Cloves, Peeled
2tbsp Olive Oil
4 Lamb Steaks, each weighing around 175g
225g Onion, Peeled and finely Chopped
400g Can of Chopped Tomatoes
30ml White Wine
1 1/2tsp Sugar
Salt and Pepper
Grated Rind of 1 Lime and 1 Lemon

1. Remove the Herbs from the stalks, and place into a food processor with two of the Garlic Cloves, and blend until roughly chopped.
2. Heat the Oil in a flameproof Casserole dish, that has a tight-fitting lid. Brown the Lamb Steaks off, and remove from the pan, and place to one side, before adding the Onions and sauté them until they begin to brown, before adding the Tomaotes, White Wine and Sugar.
3. Simmer the mixture for three or four minutes, until it begins to reduce down, then stir in the Herb mixture, and season to taste.
4. Place the Lamb Steaks back in the pan, and bring the mixture to the boil. Cover with the lid, and bake for about forty minutes at 170C – the Lamb should be tender when cooked
5. When the Lamb is finished cooking, crush the final Garlic Clove, and mix with the Grated Rind of the Lemon and Lime, sprinkle over the steaks, and cook for ten more minutes.

Photo Courtesy of: VirtualErn

Whole Baked Salmon

Lamb Steaks in Herby Tomato Sauce