Seafood
Let a few sprigs of rosemary, a few cloves of garlic & a dash of lemon bring this beautiful Australian seafood catch to life.
INGREDIENTS:
6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
1 small dried chilli (or to taste)
a few sprigs fresh rosemary
pinch of sea salt
2 tbsp dry white wine
50ml/2fl oz good-quality, fruity, extra virgin olive oil
chopped parsley
1 lemon, quartered
PREPARATION:
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Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).
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Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together at the edges.
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Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).
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Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
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Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
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Place the fish in a roasting tray. Place in the preheated oven and roast for 8-10 minutes.
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When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides.
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To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.
A simply delicious, quick and easy salmon recipe. Herb Crusted Salmon zips up a simple piece of fish into a special supper dish.
Imperative to this dish are shallots, do not substitute with onion as the flavour will be too strong. Shallots have a soft, sweetness that supports the dish rather than overwhelms.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Ingredients:
- 150ml extra virgin olive oil
- ½ teaspoon coriander seeds, crushed
- 4-5 shallots, finely sliced into rings
- 1 garlic clove, lightly crushed but still whole
- 4 tbsp fresh flat leaf parsley, roughly chopped
- 2 very ripe tomatoes, peeled, deseeded and finely chopped
- 4 tbsp roughly chopped fresh flat leaf parsley
- 1 lemon, zest and juice
- For the oat crust:
- 6 tbsp porridge oats
- 2 tbsp medium oatmeal
- 3 tbsp roughly chopped fresh chives
- 1 free-range egg
- 2 tbsp olive oil4 x 175g salmon fillets
Preparation:
Preheat the oven to 220C/425F/Gas 7.
- First make the sauce base. Place the olive oil into a small pan over a low heat. Add the coriander seeds, shallots and garlic and cook gently for ten minutes without colouring. Remove the garlic clove from the sauce, then stir in the chopped tomatoes, a good squeeze of lemon juice (keeping some back for drizzling on the salmon) and 2 tbsp of the chopped parsley and set aside while you prepare the salmon.
- To make the herb crust, place the oats, oatmeal, chives, the remaining parsley, 1 tablespoon of lemon zest and egg in a food processor and blitz for 20-30 seconds until damp and crumbly-looking.
- Next heat the oil in an ovenproof non-stick frying pan over a high heat. Season the salmon fillets and place into the hot pan, skinned side uppermost. Sear the salmon for one minute then turn over. Quickly press the herb mixture on top of the salmon, drizzle with lemon juice, then transfer to the oven and cook for 4-5 minutes (depending on thickness), until the salmon is just cooked through and the crust is golden and crisp.
- When cooked remove from the oven and place a salmon steak onto each serving plate, spooning the sauce around. Serve with buttered new potatoes.