91热爆

Salmon and Spring Veg Traybake:

(Serves up to 4)

Ingredients:

* 3-4 tbsp Rapeseed oil
* 2-3 Scottish salmon fillets
* Roughly 10 new potatoes or Jersey royals pre-cooked and air dried in a colander
* sea salt and cracked black pepper for seasoning
* 3 slices of bacon chopped into lardons
* half a leek sliced thinly
* A few handfuls of frozen petit pois peas defrosted and drained
* lettuce leaves ( about half ) I used a curly leaf lettuce but you could use little gem, cos or romaine
* a handful of flat leaf parsley chopped roughly
* A couple of basil leaves finely chopped
* a handful of chives finely chopped
* 3-4 spring onions sliced into 1,1/2 inch sized chunks
* 1 tsp of a chicken gel pot stock
* approximately 200 ml water
* A good splash of dry white wine, I used a sauvignon blanc.
* cracked black pepper to season

Dressing

* 1 tsp honey
* half tsp dijon mustard
* A squeeze of fresh lemon juice
* 3 tbsp extra virgin olive oil

Method :

* Cook new potatoes until soft if not already done so and air dry in a colander

* Pre heat oven to 190-200c

* Slice cooked potatoes or crush and place in a roasting tin along with the salmon. Drizzle some rapeseed oil
over and season with salt and pepper. Place in oven for approximately 15 mins.

* In the meantime, fry off the bacon lardons in rapeseed oil and fry for a couple of minutes.
Then add the spring onions and leeks and fry until starting to soften and colour.

* Add in your stock, wine and water and cook down for a couple of minutes. Pop in your peas, stir and then place your lettuce
leaves in and allow to wilt down for a couple of minutes.

* Then add your herbs to the mixture.

* Serve together and add dressing as required. All is needed now is a crisp glass of wine and a crusty baguette to mop up the juices.

Show less