Roast spiced duck with plums
If you're looking for an alternative Sunday roast, try this roast spiced duck served with plums. It's the perfect balance of savoury, sweet and sour
Roast salmon with rye & horseradish crumble & kale salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 - 8
Skip to ingredients
- 1 white onionpeeled and sliced
- 200ml cider
- 1.2kg side of salmonskin removed
- 1 bunch of kalewashed
- 3 garlic clovesgrated
- 1 lemonzested and juice of half
- 120ml good olive oil
- 3 salted anchovies
- crème fraîcheto serve
For the crumble
- 250g crusty dark rye breadcrusts removed, dried and blended to a chunky crumb
- 2 tbsp dried onion flakes
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 4 tbsp grated horseradish
- 75g buttermelted
Nutrition: Per serving
- kcal638
- fat46g
- saturates11g
- carbs25g
- sugars5g
- fibre4g
- protein37g
- salt1.9g
Method
step 1
Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
step 2
While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.
step 3
Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.
