Saturday, 24 March 2007

Oven Poached Salmon

1 per person


1 Fillet of Salmon
1/2 Clove Garlic
2 tbsp Chardonnay
Black pepper To taste
Sea Salt To taste
1 tsp
Extra Virgin Olive Oil
1/2 Lemon
Pinch Dried coriander leaf or parsley

1) Cut out a tin foil square apx 30 cm x 30 cm

2) Chop Garlic finely

3) Lay the fillet in the middle of the foil, drizzle over apx a tsp of EVOO, sprinkle over a pinch of the garlic, season well with S&P, sprinkle over a pinch of either coriander leaf or parsley

4) Gently pull up one side of the foil so that the fillet falls onto its side, carefully fold the foil until it meets the top of the piece below, fold the sides over several times to make a tight seal, be careful not to rip the foil, then bring upright so the gap is open, spoon over the wine and lay a wedge of lemon over, seal and bake on the oven shelf for 18-20 minutes at 200o.

Wonderfully easy once you get the hang of folding, no washing up either! Also added a squirt of lime to one parcel which was lovely and tangy. Worked just as well with the chicken.

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