Roasted Salmon with Fennel & Potato… adulterated from Madison
Perfect for a simple mid week dinner or for a dinner party. This is delicious with lots of preserved lemon. I like to serve this on a platter with rocket and the salmon pieces flaked and scattered over the roast vegetables.
You need for 4 hungry fashionistas, 12 metrosexuals, 30 models:
2 bulbs fennel, cut into wedges
1 kg baby peeled potatoes
6 to 8 cloves garlic
3 handfuls of lemon thyme
3 tbsp olive oil
50g butter, chopped
¼ of a preserved lemon
1 whole lemon
sea salt and pepper
1 tbsp olive oil
Bunch of rocket
4 x salmon fillets
- Climb out of Burberry platforms.
- Slip into Louis Vuitton velvet jumpsuit.
- Ask a sweet and kind someone to light the fire.
- Preheat the oven to 200C.
- Pour a wine or two.
- Cut off the root of the fennel and cut into chunky pieces but separate the leaves so they can cook easily.
- Ask George Clooney to chop the potatoes into chunky pieces. ( You can Insert your root vegetable joke here !)
- Chop up the garlic into medium size bits.
- TIP: double up on the quantities if you have a lot of people because these vegetables shrink after cooking (wish I did).
- Throw the potatoes and fennel and garlic into a baking dish.
- Now sprinkle over a couple of handfuls of lemon thyme. You can throw in the sticks of thyme too.
- Chop up the preserved lemon and toss that in.
- Chop up a whole lemon into quarters and toss that in (you can remove later).
- Drizzle over the olive oil and the butter in small chunks.
- Season with lots of salt and pepper.
- Now get your beautifully manicured fingers and put your hands in to toss the vegetables with the the olive oil and herbs.
- Pop in the oven.
- They may take about about an hour or two depending on your oven.
- Pour another wine and have a quick read of the latest UK Vogue.
- Hint: After about ½ an hour you may notice there is a bit of juice loitering in the bottom of the baking dish… Pour that out into a jug so the vegetables can roast and use it for drizzling before serving.
- When the vegetables are cooked and looking nearly crispy, toss the salmon in the oven to roast it.
- You don’t need to moisterise it just pop in a baking tray and cook for about 8 minutes.
- Let the salmon cool a little then break it up.
- Serve with the vegetables scattered on a platter and toss on the rocket.
- Flake the salmon over the top of the rocket and vegetables.
- Pour over the excess jus.
- Accessorise with some more lemon thyme or even coriander.
- Too, too, too divine!
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