Foil Poached Salmon With Herb Mayonnaise Spring Greens And New Potatoes Recipes

FOIL-POACHED SALMON WITH HERB MAYONNAISE, SPRING GREENS AND NEW POTATOES

Steps:

• SALMON: Pre-heat the oven to 150C/Gas Mark2. Place the salmon on a large sheet of oiled tinfoil. Put the onion, bay leaves and the lemon slices inside the salmon, pour over the wine and then season with salt and black pepper; bring the foil up and around the salmon and seal well to make a parcel. Lift the salmon onto a baking tray and bake for 1 hour and 15 minutes. Remove the salmon from the oven, and allow to cool for about 10 minutes inside the tinfoil parcel.
• Unwrap the salmon, and carefully peel away the skin (and fins) from both sides, being careful when turning the salmon over. You can leave the head and tail on if you wish. Carefully lift the salmon onto a platter, then garnish with watercress, cucumber, lemon wedges and parsley.
• Make the herb mayonnaise by mixing the fresh herbs with the mayonnaise; adjust the seasoning with a little lemon juice if desired, and then spoon the mayonnaise into an attractive serving bowl.
• To serve, spoon the salmon onto plates, in thick pieces. Remove the onions, lemon slices and bay leaves from the cavity (set them to one side, as they can be used for a leftover dish), and gently pull away the large central bone, before serving salmon from the bottom fillet. Serve the salmon with the herb mayonnaise, minted potatoes and spring greens.
• POTATOES: Bring a pan of salted water to the boil and add the potatoes with a sprig of mint, cook them for about 20 minutes, depending on the size of potatoes. Remove the mint and then drain the potatoes well. Pile the potatoes into a large (warmed) serving bowl, and add some butter and the finely chopped fresh mint leaves.
• SPRING GREENS: Make the orange butter by adding the grated zest and juice of the orange to the softened butter. Bring a large pan of salted water to the boil, add the greens and cook them for about 5 minutes, or until tender. Drain well, add the orange butter and arrange them in a warmed serving bowl.
• Preheat the oven to 190C/Gas Mark 5. Butter a deep oven-proof dish.
• Place half of the sliced cooked potatoes over the bottom of the dish, season with salt and pepper and then add the chopped spring greens and onion over the top of the potatoes.
• Spoon the flaked cooked salmon over the top of the vegetables and then add a second layer of potatoes. Season again with salt and pepper.
• Pour over the white sauce, before sprinkling the grated cheese and breadcrumbs over the top.
• Bake for 25 to 30 minutes or until top is golden and the filing is bubbling. Serve with fresh salad, lemon wedges and crusty bread.
• Add the mashed salmon to the cream cheese and mix well. Add the lemon juice and salt and pepper to taste., before potting the salmon in 2 small jars. ( I used glass yoghurt jars) Cover with cling-film and keep in the fridge for up to 3 days.
• Options: A little herb mayonnaise can be added or some melted butter. Use the potted salmon for sandwiches or spread on toast for a light snack or supper dish.
• Pre-heat the oven to 180C/Gas Mark 4. Grease and line two round 20cms/8" cake tins. Put all of the cake ingredients into a large bowl, (or food processor) and using an electric hand mixer, mix until creamy and smooth. (I used my Kenwood Chef and whisked with the balloon whisk for 5 minutes)
• Divide the cake mixture evenly between the two cake tins. Bake for 20 to 25 minutes, or until well risen and a pale golden brown. Allow to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.
• Meanwhile, make the cream cheese frosting by putting all of the ingredients in to a large mixing bowl; beat them all together with a hand mixer (or with a wooden spoon) until they are well combined and there are no lumps left. Loosen the cream cheese frosting with some orange juice if it is too thick and put in the fridge for 15 minutes to "firm" up a bit.
• Place one of the cakes onto a plate or cake stand, and spoon over half of the frosting, making sure it comes right up the edge of the cake. Carefully place the other cake on top and swirl the remaining frosting over the top with a palette knife, before decorating.
• Decorate with grated orange zest, sprinkles or edible flowers. Makes 12 slices and keeps in an airtight tin for up to a week.

FOIL-BAKED WHOLE FRESH SALMON WITH GREEN HERB MAYONNAISE

Steps:

• First make the mayonnaise. Break the whole eggs straight into the goblet of a blender or food processor, sprinkle in the mustard powder and add the garlic clove and 1 level teaspoon salt. Then measure the oil into a jug, then switch the machine on. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. You must be very careful here - too much oil in too soon means the sauce will curdle. When all the oil is in, add the white wine vinegar and blend. Then switch off and season to taste with salt and freshly milled black pepper. You can also watch how to make mayonnaise in our Cookery School Video on this page. Now rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan. With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour. Now squeeze out the excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green. There will be some fine specks but that's okay. Now do a bit of tasting and season with lemon juice, salt and pepper. When you are ready to cook the salmon, preheat the oven to 250°F (130°C) - see introduction for important information about the gas mark. Start by wiping the fish with some damp kitchen paper, then place it in the centre of a large double sheet of foil, generously buttered. Put half the butter, the onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish, along with a seasoning of pepper and salt. The rest of the butter should be smeared on top. Now wrap the foil over the salmon to make a loose but tightly sealed parcel. Then place the foil parcel on a large baking sheet, diagonally so that it fits in the oven. If it seems a bit long bend the tail end upwards and then bake in the centre of the oven for 2½ hours. After the 2½ hours, remove the salmon from the oven and allow it to cool completely before serving. (It's best not to open the foil.) To serve, the skin will come off very easily if you first make a horizontal slit all along the middle of the salmon. Then just ease the fillets away from the bone. Serve with the sauce, some crisp dressed salad leaves, such as Cos lettuce, and cucumber, and hot buttered new potatoes or potato salad. Note: this recipe contains raw eggs

COLD POACHED SALMON WITH HERB MAYONNAISE

Steps:

• In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
• Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
• Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
• Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.

POACHED SALMON WITH GREEN HERB SAUCE

Steps:

• (For the Poaching liquid, use the first 12 items listed above).
• (For the sauce use the remaining ingredients except for the salmon)
• DIRECTIONS
• Salmon.
• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
• Butter the bottom of a casserole dish in which you will poach the salmon.
• Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
• Two tablespoons of sauce per portion of salmon is a good amount.
• SAUCE.
• Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.