Recipe: salmon en crôute

lu12.jpg

When I had friends over for an al fresco luncheon at the summer house in August, this salmon en crôute was a great success. I have Gordon Ramsay to thank for the excellent recipe, although I tweaked it slightly, using puff pastry instead of shortcrust and doubled the recipe.

lu3.jpg

I served the salmon with buttery amandine potatoes with peas and dill, provencale tomatoes and a lovely sauce I will tell you all about in another post. Everybody liked it, including the children!

lu5.jpg

It was just the perfect summer’s day to sit outside sipping rosé and catching up with dear friends.

I did make too much salmon though, but that just meant I had lunch for the next day. And heated up in the oven (a microwave will make the pastry soggy) it was as good as the day before!

lu10.jpg

 

Salmon en crôute, serves 4

Adapted from Gordon Ramsay’s recipe.

I doubled the recipe and made two parcels, and also substituted the shortcrust pastry for puff as I like the buttery flakiness better.

1 side of salmon (as even as possible), about 900 g, skinned

a little olive oil

60 g butter, softened

finely grated zest of 1 lemon

generous handful of basil leaves, chopped

small handful of dill leaves

sea salt

freshly ground black pepper

1 tbsp wholegrain mustard

1 roll puff pastry with butter

1 egg yolk, beaten

Check the salmon for pin bones, removing any that you find. 

Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl. 

Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one side and place the salmon with the buttery side down on the rolled out puff pastry. Spread the mustard on top and bring up the edges and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on a parchment lined baking tray.

Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C. 

Bake the salmon for 20–25 minutes, until the pastry is golden brown and crisp. Rest the salmon for 5 minutes, then cut into portions. 

 

Advertisements

Recipe: slow-cooked salmon with fennel, lemon and chilli

sal2.jpg

Salmon. Probably the most popular fish in Sweden, but not my first choice to be honest. I blame all the baked (over-cooked) salmon fillets when I was at Uni for that. Although I love the oily fish raw, cured and cold-smoked. And, after trying this recipe, like this; baked in a very low oven and still raw in the middle.

Slow-roasted salmon with fennel, lemon and chilli, serves 6

Adapted from Bon Appetit’s recipe.

1/2 fennel, thinly sliced

1 lemon, thinly sliced

1 red or green chili, sliced

4 sprigs dill + more for serving

salt and black pepper

900 g salmon fillet without skin

olive oil

Pre-heat the oven to 135C. Pour a little oil into a baking dish. Place fennel, lemon, chilli and till in the dish and place the salmon on top. Add plenty of salt and pepper and drizzle with oil. Bake in the oven for 20-25 minutes or longer if you want it cooked through. 

Shred the fish into smaller pieces. Remove the dill (and substitute with fresh dill) and serve with the baked vegetables. I also had new potatoes and a cold sauce with lumpfish roe with mine.

Eating NYC: takeaway from Whitefish Poké

IMG_6180.JPG

One of the days in New York I met up with my friend Malin from London who moved to New York a while ago. We usually meet over food and as it was lunch time Malin suggested a takeaway from  Whitefish Poké, which we ate on the roof terrace in her building.

IMG_6184.JPG

It was the first time I had poké; the Hawaiian rice bowl topped with raw fish, but it’s popular in London too. Whitefish Poké is a bit like a Chipotle but for poké; you start off by choosing a base, then which fish and lastly which toppings you want. I had white rice, half tuna and half salmon, and topped it with jalapenos, crispy onions, cucumber and spicy mayo. Really nice!

It was the perfect food for a hot summer’s day in Manhattan, cold and fresh, but more substantial than a salad.

IMG_6200.JPG

I had such a lovely time catching up with Malin, and later the same day with my friend Lama, and I thought it was really nice to see what their lives are like here. To get to peek into their homes and see their neighbourhoods, so I easier can picture their lives here.

Thanks guys! ❤

Whitefish Poké, 263 West 19th Street (just east of 8th Avenue), New York, NY 10011

Sashimi plate

IMG_0655.JPG

This lovely sashimi plate with fresh vegetables, crispy onions and hot wasabi mayo is a great way to start the weekend. Just add bubbly.

Sashimi plate, per portion

2 shallots, sliced 

oil for frying

1/2 avocado, sliced

10 cm cucumber, sliced and cut into sticks

a handful lambs lettuce

mayonnaise

wasabi powder

50 g super fresh salmon

50 g super fresh tuna

chopped coriander

2 lime wedges

Kikkoman soy

Heat up 2 cm neutral oil in a saucepan and fry the onion until golden. Drain on kitchen towel. Mix mayo with wasabi powder to your taste. Slice the fish and start plating everything. Scatter with coriander and serve with lime wedges and Japanese soy sauce.