Mustard-crusted new potatoes
Give potatoes a boost with mustard - choose a waxy new potato, such as Charlotte or Pink Fir apple
Wild garlic-crusted salmon
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
For the crust
- 800g loafof sliced white bread, crusts removed
- 1 garlic clove
- 50g wild garlicleaves
- 250g buttermelted
For the salsa
- 50g wild garlicleaves
- 8 salted anchovies
- 70ml extra virgin olive oil
- 1 lemonzested and juiced
- 1 shallotsliced
- 1 tsp small capers
Nutrition: per serving
- kcal1075
- fat70g
- saturates27g
- carbs60g
- sugars4g
- fibre4g
- protein49g
- salt2.9g
Method
step 1
To make the crust, put the bread and garlic in a food processor and blend until you have a fine crumb, then add the wild garlic and blitz for 1 min. Once the leaves have broken down, pour in the melted butter and blend to a fine green dough. Lay one large sheet of baking parchment on your work surface, then tip the dough on top. Lay a second sheet on top and, using a rolling pin, roll the dough to the thickness of a £1 coin. Put in the fridge to firm up for about 1 hr.
step 2
Heat oven to 180C/160C fan/gas 3. Sprinkle the salmon with some salt and transfer to a baking sheet lined with baking parchment. Remove the crust from the fridge and cut to the same size as the salmon. Remove the parchment from either side of the crust and place on top of the fish. Roast for 20 mins or until the fish is just cooked through.
step 3
To make the salsa, put all the ingredients in a food processor and blend to a fine purée. Once the fish is cooked, remove from the oven and place on a board in the middle of the table, along with the salsa and a few lemon wedges.
