Some appetising delicacies from www.bordbia.ie
Steamed sliced whiting with gremolata
This would also be delicious served with plenty of crusty bread and a tomato salad on a warm summer’s evening. This can also be cooked in the oven.
Ingredients
Two 150g skinless and boneless whiting fillets.
Gremolata: handful of fresh flat-leaf parsley; one garlic clove, finely grated; rind of one lemon finely grated; two tablespoons of extra-virgin olive oil; salt and freshly ground black pepper.
Method
Firstly make the gremolata. Strip the leaves from the parsley and finely chop, then mix with the garlic, lemon rind, and oil and set aside to infuse. Slice the whiting into 1cm (1/2in ) pieces. Season, place in the steamer and steam for a couple of minutes until it is just opaque and flaking. When the fish is cooked arrange onto warm plates and spoon over the gremolata. Have a separate bowl of new potatoes and salad to hand around.
Salmon Kiev in a crust
Make sure the salmon fillets are at least 2.5cm /one inch thick, otherwise they will be overcooked before the pastry is ready.
Ingredients
Four 175g salmon fillets, skinned and boned (each one at least 2.5cm thick ); 100g butter, softened; two tablespoons of fresh tarragon, chopped; one tablespoon of fresh chives, snipped; one small garlic clove, crushed; 500g packet puff pastry, thawed if frozen (all butter, if possible ); a little plain flour, for dusting; 50g tender young baby spinach leaves; good pinch of freshly-grated nutmeg; one egg, beaten; salt and freshly-grated black pepper.
Method
Preheat the oven to gas mark 6, 200°C (400°F ).
Place the butter in a small bowl and beat in the tarragon with the chives, garlic, and a little pepper and salt to taste. Spoon on to a sheet of clingfilm or non-stick parchment paper and shape into a roll about 2.5cm thick, then wrap tightly. Chill in the freezer for at least 10 minutes to firm up (or keep in the fridge for up to 48 hours until required, if time allows ).
Cut the pastry into eight even-sized sections and roll each one out on a lightly floured surface to a 23cm by 15cm rectangle, trimming down the edges as necessary. Place a salmon fillet in the centre of four of the pastry rectangles. Unwrap the tarragon butter, cut into slices and arrange on top, then cover with the spinach leaves. Season the spinach and add a little nutmeg.
Brush the edges of the pastry bases with a little of the beaten egg and lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with the forefinger of one hand and between the first two fingers of the other hand. Continue all the way around the edge of the parcel, then repeat until you have four parcels in total. Using a sharp knife, make light slashes across each parcel but take care not to cut right through.
Place a baking sheet in the preheated oven for a few minutes. Meanwhile, brush the pastry parcels with the remaining beaten egg. Transfer to the heated baking sheet and bake for 25 to 30 minutes or until the pastry is cooked through and golden brown. Arrange the salmon parcels on warmed serving plates.
Serving suggestions
Delicious served with green beans and hollandaise sauce.
