BLACK SEA SALMON RECIPE RECIPES

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SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES



Salmon en croûte recipe | Jamie Oliver salmon recipes image

I couldn’t resist the opportunity to go a bit retro and include my version of salmon en croûte here – it’s such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it creates a brilliantly exciting centrepiece.

Total Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 16

2 onions
2 cloves of garlic
olive oil
50 g unsalted butter
½ a bunch of fresh oregano (15g)
1 kg frozen chopped spinach
1 x 375 g packet of all-butter puff pastry (cold)
1 x 1 kg side of salmon, skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish) from sustainable sources
1 large free-range egg
1 leek
50 g sun-dried tomatoes
100 ml white wine
1 tablespoon plain flour plus extra for dusting
250 ml semi-skimmed milk
50 g Red Leicester cheese
cayenne pepper

Steps:

    1. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
    2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
    3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
    4. Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
    5. Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
    6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
    7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
    8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
    9. Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
    10. Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 657 calories, FatContent 43.5 g fat, SaturatedFatContent 14.8 g saturated fat, ProteinContent 37.3 g protein, CarbohydrateContent 36.7 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 1.2 g salt, FiberContent 2.9 g fibre

SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...



Salmon fish cakes recipe | Jamie Oliver fish recipes ... image

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.

Total Time 22 minutes

Yield 4

Number Of Ingredients 5

1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam

Steps:

    1. Whack the lemongrass against your work surface and remove the tough outer layer.
    2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
    3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
    4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
    5. Divide into 4, then shape and squash into 2cm-thick patties.
    6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
    7. Cook the patties for 2 minutes on each side, or until nicely golden.
    8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
    9. Serve sprinkled with the drained coriander.

Nutrition Facts : Calories 277 calories, FatContent 17.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 25.7 g protein, CarbohydrateContent 4.8 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre

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