salmon fillets
I invited some people for dinner last week and I had to come up with something quick and hassle free as I didn’t have much time to cook in the afternoon. So I thought of this nice and easy summer recipe (slightly adapted) by the mighty Delia Smith (I love her, I do confess). I’ve done it many times before and it has never failed me. So here I am sharing it with you. It’s so simple to make even my husband could have a go (ha ha). What is good about it is that you cook the salmon in the oven first and then you let it go cold, so you could easily cook it in the morning and then forget about it until just before your guests arrive. The sauce takes no time at all in the food processor (yes, you will need one). The only thing you have to make sure of is that you buy a ripe avocado. If it’s too hard the sauce won’t work. Avocados are strange things, aren’t they? I find that they are either too hard or too soft. A bit like pears. One minute they are not soft enough, the next you have to chuck them in the bin as they have gone brown and mushy. I’ve thrown away many in my lifetime!
INGREDIENTS (serves six)
For the salmon:
6 fresh salmon fillets (or steaks) (6 oz/175 g each)
6 small sprigs of fresh tarragon or parsley
6 bay leaves
6 tablespoons white wine
salt and freshly milled black pepper
For the sauce:
1 large ripe avocado
200 ml crème fraîche
1 small clove garlic, peeled
1 teaspoon white vinegar
salt and freshly milled black pepper
METHOD
First of all, take a large sheet of foil and lay it in a shallow baking tin. Wipe the pieces of salmon with kitchen paper and place each one on the foil. Now put a small sprig of tarragon and parsley on top of each one, along with a bay leaf and the tarragon.
Now season with salt and pepper and finally, spoon a dessertspoon of wine over each salmon steak before wrapping the whole lot loosely in the foil. Place the foil parcel on a highish shelf in the oven for 15 minutes. Then remove the tin from the oven and let the salmon cool inside the foil without opening it.
avocado and creme fraiche sauce
Meanwhile, prepare the sauce. Place the flesh of the avocado in a liquidiser or food processor. Add the garlic clove, the vinegar, the creme fraiche , salt and pepper and blend until smooth. Taste to check the seasoning – it might need a drop more vinegar.
Cover the bowl with clingfilm and keep in the fridge until you’re ready to serve. This should be made only a few hours in advance to keep the lovely green colour . It will go brownish otherwise.
When you’re ready to serve the salmon, undo the foil, remove the herbs then transfer the fish to a serving dish and serve with the avocado sauce.
Nice to serve with a salad and some new potatoes!
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