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It is the 12th of August, the start of the grouse season in the U.K and for some a prompt reminder of my birthday. My day has been flooded with telephone calls, emails and sms’ from friends and family scattered all over the world, to wish me a lovely day, and some messages from people that I have not heard from in ages.

It’s raining like mad in Cape Town, so I am rather pleased not to be going out for dinner, instead we are celebrating at Clifton House and on Sunday we have booked a table for lunch at Terroir in the Cape wine-lands.

The meal for this evening is Roasted Norwegian salmon wrapped in Parma ham served with creamed butternut, baby potatoes, a seasonal salad and a garnish of lime jelly.

Roasted Norwegian Salmon wrapped in Parma ham served with a lime Jelly

Serves 4

Ingredients

4 portions of Norwegian salmon

Parma ham, sufficient to wrap each portion of salmon

Salt and pepper

8 Baby potatoes

1 medium butternut peeled and diced

Sage leaves. A small bunch finely chopped

Olive oil

15 ml of butter

125 ml stock or water

Salt and pepper

Garnish: lime jelly, slices of lime wedges or a dash of lime marmalade

For the salad

Watercress

Rocket

Vinaigrette

Method

Set the oven to 175C

Season each portion of salmon and wrap in Parma ham, place on a baking tray and lightly drizzle with olive oil. Pop into pre-heated oven and roast for about 25-30 minutes.

Place the potatoes in a pot with sufficient water to cover, add salt and cook for about 20-25 minutes or until done.

In a large pan heat some oil and a blob of butter, add the butternut together with the sage and sauté for a few minutes, season and add a little stock or water to just cover the butternut, place the lid on the pan and cook until done, about 20-25 minutes. Once cooked, blend to a nice creamy consistency with a hand blender. Check for seasoning.

Serve the salmon with the creamy butternut, potatoes, the garnish and a side salad of watercress and rocket tossed in vinaigrette.

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