Mary Berrys Crusted Salmon With Samphire And Preserved Lemon Sauce Recipes

MARY BERRY'S CRUSTED SALMON WITH SAMPHIRE AND PRESERVED LEMON SAUCE

Steps:

• Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet. Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust. Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15-18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked - it should be holding the juices. To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper - go easy on the salt as the lemons are preserved in brine. Process until finely chopped. When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted. Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside. Mary's tips: Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.

SAMPHIRE & LEMONY SALMON LINGUINE

Steps:

• Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
• Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
• Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.

LEMON & BLACK PEPPER CRUSTED SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
• While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
• When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.