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Clifton Kitchen – Cooking Through The Seasons

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The Grouse Season, A Birthday & Roasted Salmon Wrapped In Parma Ham

12 Friday Aug 2011

Posted by Kate Abbott - Clifton Kitchen in Fish, Seafood

≈ 2 Comments

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

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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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All text & photos © Kate Abbott. All rights reserved.

Kate Abbott

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