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Salmon...continued...
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Ok, all this talk about salmon is making my fancy a nice salmon fillet.
How would you cook yours and what would you have it with?
How would you cook yours and what would you have it with?
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.Number 1 - wild salmon, yes more expensive but far more flavour.
Having seasoned the fish, fresh ground black pepper and some sel du mer (sea salt), I would splash some oil into the frying (sauté pan), sear skin side for about 2 mins and turn over - 3 mins.
Then throw in a mix of finely chopped shallots, chillis, and some rosemary or lemon thyme. Whack in a hot oven for five minutes, possibly some blanched baby leeks and/or cherry toms added too.
Lift the fish out and keep warm (alufoil and a tea-towel for 3-5 mins)
Splash the remnants with some white wine and butter, reduc, and if you feel decadent, some double or even better creme fraiche. Remember to taste and season.
Serve up, some lemon quarters, new spuds and maybe french beans.
Having seasoned the fish, fresh ground black pepper and some sel du mer (sea salt), I would splash some oil into the frying (sauté pan), sear skin side for about 2 mins and turn over - 3 mins.
Then throw in a mix of finely chopped shallots, chillis, and some rosemary or lemon thyme. Whack in a hot oven for five minutes, possibly some blanched baby leeks and/or cherry toms added too.
Lift the fish out and keep warm (alufoil and a tea-towel for 3-5 mins)
Splash the remnants with some white wine and butter, reduc, and if you feel decadent, some double or even better creme fraiche. Remember to taste and season.
Serve up, some lemon quarters, new spuds and maybe french beans.
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