Salmon with toasted seeds and prosecco sauce recipe
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– 35g butter, softened– 50g flaked almonds, half crushed– 25g 4 seed mix– 40g Parmesan, finely grated– 2 lemons, zested, plus wedges to serve– 2 tbsp capers, drained and rinsed– 30g fresh dill, finely chopped– 1-1.2kg side of salmon
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Ingredients
– 7 bay leaves– 1 tbsp olive oil– 4 shallots, very finely chopped– 2 large garlic cloves, finely chopped– ½ vegetable stock pot, made up to 300ml– 200ml prosecco or dry white wine– 150ml pot double cream
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Ingredients
1. Preheat the oven to gas 6, 200°C, fan 180°C. Melt 10g butter in a frying pan over a medium-low heat. Add the almonds and seeds and fry for 5 mins, stirring. Stir in the Parmesan and half the lemon zest; cook for 3-4 mins until crispy. Transfer to a plate to cool; mix with the capers and half the dill. Season with pepper; set aside.
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Method
2. Line a roasting tray with non-stick baking paper. Put the salmon on it, skin-side down. Mix the remaining 25g butter and lemon zest; season. Rub over the salmon; lay 6 bay leaves along the centre. Roast for 20 mins.
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Method
3. Meanwhile, heat the oil in a frying pan over a low heat and fry the shallots and garlic for 3-4 mins. Increase the heat, add the stock and remaining bay leaf; simmer for 5 mins. Add the prosecco and simmer for 3-4 mins until reduced by half, then stir in the cream. Cook for 2-3 mins, then stir through the remaining dill; season.