This recipe is for salmon steaks that are wrapped in an herb blanket before being baked. The herbs help to infuse the salmon with flavor and the blanket helps to keep the fish moist.
Choose a gratin or baking dish which will take the steaks side by side anduse some of the butter to grease it thickly.
Put the fish into it andseason with a squeeze of lemon, a generous grinding of black pepper and alittle salt.
Cover and set aside in a cool place until ready to cook.
To cook, simply dot the fish with the remaining butter, cover with foiland bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes untilthe fish is hot and tender.
While it cooks, chop coarsely and mix togetherheady handfuls of aromatic herbs.
I would probably use something like 8tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoonseach of lemon thyme and tarragon.
You may prefer to use a little dill orfennel in place of tarragon, or to concoct some quite different cocktail ofyour own.
Scatter nearly half the herbs on a warm serving dish and lay the fishsteaks on a bed of herbs.
Scatter more herbs over the fish, spoon on thebuttery cooking juices then the remaining herbs.
Serve with wedges oflemon and steamed new potatoes.
(Other vegetables are best served as aseparate course.
)Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Choose a gratin or baking dish which will take the steaks side by side anduse some of the butter to grease it thickly.
Put the fish into it andseason with a squeeze of lemon, a generous grinding of black pepper and alittle salt.
Cover and set aside in a cool place until ready to cook.
To cook, simply dot the fish with the remaining butter, cover with foiland bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes untilthe fish is hot and tender.
While it cooks, chop coarsely and mix togetherheady handfuls of aromatic herbs.
I would probably use something like 8tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoonseach of lemon thyme and tarragon.
You may prefer to use a little dill orfennel in place of tarragon, or to concoct some quite different cocktail ofyour own.
Scatter nearly half the herbs on a warm serving dish and lay the fishsteaks on a bed of herbs.
Scatter more herbs over the fish, spoon on thebuttery cooking juices then the remaining herbs.
Serve with wedges oflemon and steamed new potatoes.
(Other vegetables are best served as aseparate course.
)Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
