Recipes
Parma Ham Baked Salmon Fillet
For 4 people
4 salmon fillets (cut 5 cm wide, skin on from the fat end of the whole side)
4 Parma ham (proscuito) slices, wafer thin so you can see through them.
Method
Wrap the ham around the fillet and place in an oven dish.
Drizzle with
Maldon sea salt
Good ground black pepper
Zest of lemon
Good Olive Oil (enough to get it started)
Squeeze of lemon juice over the top
Cover and leave for an hour. Have oven really hot (225 degrees Celsius). Bake fish for 15-20 minutes until it looks nice and crispy.
I like salmon cooked right through by using the fat end of the side there is plenty of moisture. Do not do that medium rare thing, its all wrong!
These fillets are delicious served with tomato-based dishes such as:
Roasted roma tomatoes, drizzled with balsamic
A good fresh tomato garlic sauce cooked till really thick
A penne pasta tossed in a rich tomato sauce with some fresh rocket ripped through it and parmesan cheese.
And of course a fresh crunchy cos and herb salad and the best crusty bread you can find, as well as some good mates and a bottle of great wine.
Chargrilled Bluenose with Warm Roasted Fennel & Tomato
(Recipe supplied by Capitol Restaurant)
For 4 people
In a roasting dish toss together:
2 fennel bulbs segmented
1 onion sliced
4 cloves garlic sliced
1 red chilli sliced
Ό teaspoon fennel seeds
2 tablespoons olive oil
Method
Season with salt & pepper and pour over 1 cup chicken stock. Roast at 180°C stir occasionally until the fennel has gone soft and looking like it would melt in your mouth!
At the same time slice 2 large tomatoes into wedges. Season with salt & pepper and sprinkle with fresh thyme. Bake for 45 minutes so it looks dry, this will concentrate the flavours.
Season 4 180g bluenose fillets with salt & pepper. Heat a heavy pan with a good amount of olive oil. Sear fish on one side till really crispy & yummy, then turn to finish (6-8 minutes).
Mix fennel & tomatoes with 8 pitted black olives, a handful of Italian flat leaf parsley roughly chopped and the juice of one big lemon. This should be nice & juicy looking. Pile onto the middle of a plate and place the fish crispy side up on top.
Enjoy with a chilled glass of Wild South Marlborough Sauvignon Blanc!
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