Ingredients :
- 600 g (1 1/4 lbs) new potatoes
- 200 g (8 oz) fine green beans
- 200 g (8 oz) tenderstem broccoli/broccolini
- 4 x 120g (5-oz) salmon fillets, scaled and pin-boned, from sustainable sources
- olive oil
- 1 lemon
- For the pesto:
- 25 g (3 Tbsp) pine nuts
- 1/2 small clove of garlic
- 50 g (2 oz) fresh basil
- extra virgin olive oil
- 15 g (1/2 oz) Parmesan cheese
- 1 lemon
Method :
- To make pesto: Place a small frying pan over a medium heat, tip in the pine nuts.
- Toast until very lightly golden – keep them moving so they don’t burn, then place in a small bowl and put to one side.
- Peel the garlic...
- Then place in a pestle and mortar with a pinch of sea salt.
- Pick and tear in the basil leaves.
- Bash the mixture to a paste...
- Then add the pine nuts...
- And pound again, leaving a little bit of texture.
- Scrape the mixture into the small bowl.
- Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency.
- Then finely grate and stir through the Parmesan.
- Add a squeeze of lemon juice.
- Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.
- To cook the vegetables: Scrub the potatoes well...
- Then trim the beans...
- And trim the broccoli.
- Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil.
- Once boiling, carefully add the potatoes and cook for 15 minutes...
- Adding the beans and the broccoli for the final 5 minutes. Meanwhile...
- To cook the fish: Heat a large non-stick frying pan over a high heat.
- Rub the salmon fillets all over with olive oil...
- And season with salt and pepper.
- Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.
- Use a slotted spatula or a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.
- Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.
- To assemble your meal: Drain the vegetables well, then tip into to a large bowl.
- Add the pesto, then use tongs to coat everything nicely.
- Divide the fish fillets and vegetables between your plates.
- Drizzle over the juices from the pan, then serve with lemon wedges for squeezing over.
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