Tags
baby potatoes, Butter, Butternut, Chefs, Country Living, food and drink, Food and Wine, Food Blogs, Gourmet, Grouse Season, Lime Jelly, Lime marmalade, limes, Norwegian Salmon, Olive oil, Parma Ham, Rocket, South African Food Blogs, Stock, Watercress
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.
Clifton Kitchen - Cooking Through The Seasons 