To celebrate my brief return “home”, my posse organised an IGS cooking night. Hosted at N’s place (due to the fact she’s still recovering from her recent health adventure & -of course- putting me up), our little adventure was set to start at 19.30. K arrived first, bringing the fish for our main course recipe & SZ followed a few minutes later, bringing the dessert.
Now a “full house”, the fun & frolics could finally start. Turns out the evening held the key to yet another, amazing salmon recipe (cudos to Delia Smith) and a gorgeous , light & fruity dessert you can actually enjoy without feeling (too) guilty 😆 And of course -as really goes without saying- the key to an absolutely marvelous time with precious company and loads of laughs…
So, possibly for the last time, here go the evening’s recipes for all you fans of good food 😉
Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
2 skinless salmon fillets (150-175 grams each & about 2 cm thick)
1 rounded tablespoon finely grated Pecorino cheese
2 tablespoons fresh pesto sauce
Juice of half a lemon
2 tablespoons fresh breadcrumbs
Salt & freshly milled black pepper
Small, steamed new potatoes topped with butter and fresh parsley
You will also need a baking tray, 25.5×35 cm, lined with foil and lightly oiled
Pre-heat the oven to 230C.
Begin by trimming the fillets, if needed and run your hand over the surface of the fish to check that there aren’t any stray bones lurking. Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper. Next give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one third of the breadcrumbs with it to form a paste and spread this over both fish fillets. Then mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.
Place in the baking tray on the middle self of the oven and cook for 10 minutes by which time the top should be golden brown & crispy and the salmon just cooked and moist. Serve with steamed new potatoes.
Pecorino cheese has a quite strong taste which does not agree with all palates. Feel free to substitute with grated cheddar cheese, if prefered (which is actually what we did on the night). You can also serve with boiled, mixed greens (we used diced carrots, courgettes & green beans)
[Original Recipe can be found in Delia Smith’s: The Delia Collection- Fish]
(Sarah’s) Lemon Lush
Serves approx. 6
12 sponge fingers (or enough to fill the bottom of the dish you’re using)
180ml (12 tblsp) fresh orange juice (has to be freshly squeezed, not concentrate)
300ml double cream
Juice and grated zest of 1 lemon
150g greek style yoghurt
3 tablespoons good quality lemon curd
Flaked almonds or chocolate for decoration on top
Divide sponge finger pieces between the glass dish and sprinkle all the orange juice over the sponges. Pour the cream into a large bowl, add the lemon zest and juice and whisk until soft peak form. Combine yoghurt and lemon curd in a bowl and fold into the lemon cream. Spoon over the soaked sponges and chill until ready to serve for at least 30 mins if possible. Sprinkle with almonds or grated chocolate before serving.
If you have the time, you can also prepare the cream in advance (previous day) & put it in the fridge, for an optimal result.