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Posts Tagged ‘Salmon’

I am really trying to encourage Izzy to join me/us in the kitchen and to be honest not a lot of encouragement is needed. Often I start cooking and Izzy drags one of the dining room chairs up to the bench and she is straight up with her hands into anything and everything! Sure it can be a messier and more time consuming but I think that getting Izzy involved with the prep makes her more interested in actually eating the food. Plus it is a nice way to spend some family time at the end of the day.

This week we turned to one of my favourite domestic goddesses and her latest release – Rachel Allen’s ‘Home Cooking’. This is a fantastic book – jam ┬ápacked with loads of great family recipes. I just didn’t know where to start!! A definite recommendation for anyone out there in search of a great all-round cookbook that will never leave the kitchen counter!

We decided on Salmon fish fingers – very simple but it works beautifully!

Salmon Fish Fingers with a Tomato & Basil dip (courtesy of Rachel Allen – Home Cooking)

Ingredients:-

500g centre cut skinless salmon fillet

3 Tbsp plain flour

2 eggs

110g fresh white breadcrumbs

salt & freshly ground black pepper

25g butter (if shallow frying, I prefer to bake)

2 Tbsp olive oi

Lemon wedges, to serve

For the tomato & basil dip

275g tomatoes, roughly chopped

110ml creme fraiche (or half fat creme fraiche for the more calorie conscious!)

1 Tbsp finely shredded basil

Preheat the oven (if using) to 220C.

Cut the piece of salmon in half across the width and then cut each half into six equal sized fingers down the length. Sift the flour onto a plate or into a wide bowl, beat the eggs in another bowl, beat the eggs in another bowl and place the breadcrumbs in a third.  Season each with salt & pepper. First dust the salmon fingers in the flour, then dip them in the flour, then dip them in the beaten egg and finally in the breadcrumbs, to evenly coat.

Izzy working hard in the kitchen.

Izzy working hard in the kitchen.

Drizzle oil on a large baking sheet and arrange the fish fingers on the oiled sheet. Bake in the oven for 8-10 minutes, turning halfway through cooking, until crisp, golden and cooked through.

Meanwhile, prepare the tomato dip. Blitz the chopped tomato in a blender or using a hand held blender until smooth. Push through a fine sieve into a small saucepan and simmer on a low heat for 4-5 minutes or until reduced and thickened. remove and leave to cool completely (very important as we didn’t have time to do this and ended up with a very loose dip) before stirring into the creme fraiche with the bail and a little salt & pepper.

Serve the salmon fish fingers with lemon wedges for people to squeeze over together with a bowl of the tomato and basil creme fraiche to dip into.

Who needs a wash and a haircut?!?!

Who needs a wash and a haircut?!?!

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This morning I stared at my recipe books stumped – what to make for dinner? Then my eyes hit Nick Nairn – why not continue with the Scottish theme?. Nick Nairn has produced a great recipe book – all Salmon recipes and therefore appropriately called ‘Nick Nairn’s Top 100 Salmon recipes’. A quick flick through and I came across Salmon Crumble with Lemon Courgettes. A great mid week supper – a handful of ingredients and ready in less than 30 mins. Perfect! I don’t hesitate to use the ‘A’ word, or should I say ‘A & E’ for this recipe as well – a good one for adapting and experimenting with herbs and spices!

Salmon Crumble with Lemon Courgettes (courtesy of Nick Nairn – Top 100 Salmon Recipes)

Ingredients:-

4 x 140g salmon fillets (preferably Scottish!!)

For the crumble topping:

85g fresh breadcrumbs

25g parmesan cheese

2 tablespoons chopped fresh mixed herbs (parsley & basil)

2 tablespoons melted butter

freshly ground sea salt & freshly ground black pepper

For the lemon courgettes:

3 tablespoons olive oil (I use about half this)

1 garlic clove, crushed

2 medium courgettes, thinly sliced

juice of 1/2 lemon

Preheat the oven to 200C. Grease a baking tin with butter and lay the salmon fillets inside.

Put all the crumble ingredients into a bowl and lightly rub together until large lumps begin to form. (I just blitzed it all in the Magimix). Sprinkle evenly over the fillets and bake in the oven for 8-10 minutes until crisp and golden. If theya re not golden enough after this time, finish off under the grill – you don’t want the salmon to overcook.

Meanwhile, make the lemon courgettes. Heat the oil in a frying pan, add the garlic and cook for 30 seconds. Throw in the courgettes and stir-fry for 3 minutes until beginning to colour and soften. Squeeze in the lemon juice and add salt and pepper to taste.

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