Ok, have you sussed that I’ve still got a lot of Salmon left? Well what the hell to do with it is the quest and here is a recipe that should tickle yer cockles.
It involves cooking Salmon in a tin foil parcel. As it wasn’t cooked in Parchment paper, I can’t really call it “en papillote” as Frank would insist.
I had this with a nice tasty rice that I cooked in some chicken stock that I made previously. [see http://fabfoodblog.info/?p=74 ]
The “different coleslaw” is just a quick thing that I knocked up from things I had in the fridge.
For the Salmon you need er, salmon, and a piece of foil that is large enough to make a parcel that the salmon will fit in, without being too cramped
Place the salmon onto the foil and then add a glug of olive oil and a few slices of lemon and lime some sea salt and a twist of pepper and wrap the salmon up. Make sure the parcels are tightly done up at the edges as you don’t want the juices to run out.
Now put the parcels into a hot oven for 15-20 minutes
For the coleslaw , it’s easy to make your own as all it realy is , is shredded veg and mayonnaise. You could make your own mayo, or even an aioli or just use a shop bought one. I was lucky as Frank had brought me some aioli ,(garlic mayo to me & you!) and mixed it with some low fat mayo. For the veg ingredient I finely sliced beetroot, cucumber and spring onions
And that is is , take the salmon out of the oven, unwrap the parcel and slide the salmon onto your plate along with the coleslaw and rice
Squeeze some of the leftover lemon or lime over the fish and enjoy.
Ok, time to move upmarket again. [pause for cursing]
Remember the salmon I did with cous cous? Well I made a stock with the bones and head. I researched a bit and many sites said salmon stock was a bit oily and strong for a stock.
“Sod ’em” I thought, “let’s just Doo,oo,oo it!” I said, in Captain Flashheart fashion!
One thing I always keep in the freezer, is smoked haddock. It’s the basis of many a fish dish from Fish Pie, to this lovely risotto.
How hard is risotto to make?
Well if you are prepared to stand upright for a while and stir, then not very!
There are two schools of thought on how to make risotto, pour all the stock in at once or add stock slowly in small batches.
I do the little and often method.
Ingredients you need for tasty Risotto:
Risotto Rice, half a bag, usually I buy Arborio Rice for this
Fish Stock, use 1 stock cube in boiling water or make your own stock.
Smoked Haddock, about 100g
Peas, a handful – try sweetcorn too, if you fancy.
Onion, finely chopped
Garlic, 2 cloves, finely chopped
Chilli, Optional, but one would give a nice heat.
Pinch of turmeric just for colour
Parmesan, a gooood handful.
Seafood of your choice – Mussels, Salmon, Prawns etc.
For the seafood I used a 150g chunk of Salmon, I had 20 Clams and some Scallops left in the freezer.
In a large saucepan, add some olive oil and gently fry garlic and onion and chilli till softened, then add the rice.
Fry the rice till it goes slightly transluscent, scatter half a teaspoon of turmeric then add some of your fish stock.
I havn’t given any measure on the stock amount as it will be up to the amount of rice you use. If you run out of stock – which you will – just carry on adding water instead.
Now on a gentle heat just keep stirring and while you are stirring cook some smoked haddock by placing in a bowl with some water, cover and cook in a microwave for a few minutes. When the haddock is done , take the skin off, flake it and add the haddock and it’s cooking water to the rice. When the rice goes a bit dry, add some more stock. Repeat this process a few more times – it may take 6 or 7 or 8 times.
Along the way you can add your bits.
I did the same to the salmon as I did to the haddock but left putting it in till last, to keep nice flakes of salmon to chew on.
I cooked the clams in a small pan till they opened, in a little water and then added the salty sweet sea water from them into the risotto too and I took the clams out of their shells and added them at thew last minute.
Seafood is ruined by overcooking because it becomes rubbery, so always add your bits at the last possible moment.
Maximum flavour is the mission!
Add the peas and, near the end, add the parmesan.
I fried a few scallops and added to the top of my risotto along with some chopped parsley and chives, (must get some more herbs growing!) and some clams left in their shells for decoration. (You Ponce!).
Your risotto should have a nice creamy texture with the rice still having a slight bite to it.
Great served with some crusty Bread. Oh and don’t forget a twist of black pepper at the end.