Classic British Toast with Scrambled Egg and Anchovies

Ingredients

4 slices bread
60 g butter
3 teaspoons Gentleman’s Relish or anchovy paste
3 tablespoons milk
2 large eggs
60 g can anchovies with oil reserved
pinch paprika
parsley sprigs, to garnish

Method

  1. Toast bread and remove crusts. Butter the toast and spread thinly with the Gentleman’s Relish or anchovy paste.
  2. Melt the remaining butter in a small saucepan.
  3. Whisk together milk, eggs and 2 teaspoons anchovy oil. Pour into the pan and stir continuously over a gentle heat until the mixture thickens. Remove from the heat, spread on top of the anchovy toast and cut into fingers.
  4. Arrange thin strips of anchovy fillets in a lattice pattern on the top and sprinkle with paprika. Garnish with sprigs of parsley and serve at once.

Makes 4 servings.

Source: Breakfasts and Brunches

Advertisements

Spanish Tapa with Salmon and Bell Pepper Sauce

Ingredients

2 red bell peppers
about 4 tbsp Spanish olive oil
1 lb 9 oz salmon fillets
1 onion, coarsely chopped
1 garlic clove, finely chopped
6 tbsp dry white wine
generous 1/3 cup heavy cream
salt and pepper
chopped fresh flat-leaf parsley, to garnish
crusty bread, to serve (optional)

Method

  1. Preheat the oven to 400°F/200°C.
  2. Brush the red bell peppers with 2 teaspoons of the oil and put in a roasting pan. Roast in the preheated oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.
  3. Meanwhile, remove the skin from the salmon fillets and cut the flesh into 1-inch cubes. Season to taste with pepper and set aside.
  4. Heat 2 tablespoons of the remaining oil in a large skillet, then add the onion and cook, stirring occasionally, for 5 minutes, or until softened but not browned.
  5. Add the garlic and cook, stirring, for 30 seconds, or until softened. Add the wine and bring to a boil, then let bubble for 1 minute. Remove from the heat and set aside.
  6. When the bell peppers are cooked, using a slotted spoon, transfer to a plastic bag and let stand for 15 minutes, or until cool enough to handle.
  7. Using a sharp knife or your fingers, carefully peel away the skin from the bell peppers. Halve the bell peppers and remove the stems, cores, and seeds, then put the flesh in a food processor.
  8. Add the onion mixture and cream to the bell peppers and process to a smooth puree. Season to taste with salt and pepper. Pour into a pan.
  9. Heat the remaining oil in the skillet, then add the salmon cubes and cook, turning occasionally, for 8-10 minutes, or until cooked through and golden brown on both sides.
  10. Meanwhile, gently heat the sauce in the pan.
  11. Transfer the cooked salmon to a warmed serving dish. Drizzle over some of the bell pepper sauce and serve the remaining sauce in a small serving bowl. Serve hot, garnished with chopped parsley and accompanied by crusty bread to mop up the sauce, if using.

Makes 6 servings.

Source: Tapas

Italian Omelette with Salmon, Potatoes and Asparagus

Ingredients

250 g fresh asparagus, trimmed
175 g small new potatoes
6 free range organic eggs
50 g freshly grated Parmesan cheese
3 tablespoons chopped fresh mixed herbs
40 g butter
250 g fresh salmon, skinned and diced into large chunks
salt and freshly ground black pepper

Method

  1. Steam the asparagus for 12 minutes, or until tender, plunge into cold water to set the colour and cool completely.
  2. Cook the potatoes in boiling salted water for 15-20 minutes until tender. Cool and thickly slice.
  3. Drain and dry the asparagus and cut into short lengths.
  4. Beat the eggs in a bowl with a pinch of salt, lots of pepper and half the Parmesan cheese.
  5. Stir in the asparagus and herbs.
  6. Melt the butter in a 22 cm heavy-based nonstick frying pan. When foaming, pour in the egg mixture then scatter the salmon all over. Turn down the heat as low as possible. Cook for about 15 minutes until set, but with the top still a little runny.
  7. Arrange the cooked sliced potato on top and sprinkle with the remaining Parmesan. Cook under a hot grill until the cheese is lightly browned and the top is just set – it should not brown too much or it will dry out.
  8. Slide onto a warm dish, cut into 4 wedges, then serve.

Makes 2 to 4 servings.

Source: Salmon

Baked Fish with Wine and Vegetables Wrapped in Paper

Ingredients

8 oz mixed vegetables, such as asparagus, broccoli, zucchini, sugar snap peas, green beans, or baby carrots
light olive oil, for greasing
2 thick sea bass fillets, about 4-1/2 oz each
2 teaspoons mixed fresh herbs, such as chives, chervil, and dill
1-1/2 tablespoons butter, cut into slices
4 tablespoons dry white wine, such as Pinot Grigio or Sauvignon Blanc
sea salt and freshly ground black pepper
4 large pieces of parchment paper, about 11-inch square

Method

  1. Chop the vegetables into large, even-sized pieces.
  2. Lay out 2 pieces of parchment paper one on top of the other and grease the top layer lightly with a few drops of olive oil.
  3. Lay 1 sea bass fillet on top of the paper and surround it with half the vegetables. Sprinkle with half the herbs, dot with half the butter, and season with salt and pepper. Pull up the sides of the foil or parchment paper and add 2 tablespoons wine to the package. Carefully pull the sides together around the fish and vegetables, leaving a space around them, but sealing the package tightly at the top so the juices can’t escape. Repeat to make a second package.
  4. Put the 2 packages on a baking tray and bake in a preheated oven at 425°F for 12 minutes.
  5. Remove the packages from the oven and open them carefully. Transfer the fish and vegetables to 2 warm plates, pour over the juices, and serve immediately.

Makes 2 servings.

Source: Cooking with Wine

Salmon Trout with Champagne Sauce

Ingredients

1 salmon trout, approximately 2-1/4 lb, with head, cleaned
1-3/4 cups champagne or good-quality sparkling dry white wine
1 cup fish stock
1 sprig fresh tarragon
1 sprig fresh dill
5 green peppercorns
sea salt
1-1/4 cups heavy cream
salmon eggs and sprigs of dill to garnish

Method

  1. Preheat the oven to 375°F.
  2. Place the fish in a fish kettle or a large flameproof casserole. Pour the champagne or sparkling wine and fish stock over and add the herbs, peppercorns and sea salt. Cover closely with buttered parchment paper, then bring just to a boil over a low heat.
  3. Transfer to the oven and cook for 20 minutes or until the flesh flakes easily.
  4. Carefully transfer the fish to a warmed plate, cover and keep warm.
  5. Boil the champagne liquid until reduced by about three-quarters. Strain the liquid and reheat, stirring in the cream. Simmer until thick enough to coat the back of a spoon. Season.
  6. Carefully remove the fillets from the fish, discard the skin and place on 4 warmed plates. Spoon a very little of the sauce over the fish and spoon the rest around it. Scatter the salmon eggs over the fish and lay the sprigs of dill on the sauce.

Makes 4 servings.

Source: The Complete Fish & Shellfish Cookbook