Few weeks ago I published photographs my wife’s fish pie on my instagram and facebook pages. It intrigues several of my followers and I promised to prepare a recipe for this dish. Apologies for the wait but your patience is now being rewarded. Last weekend I cooked fish pie for dinner according to my wife’s strict instructions and I am now ready to share her secret. This is a great dish for using spare bits of fish after filleting. Filling…
The salmon is the king of fish. It develops muscles as it swims upstream in search of its native in order to spawn, having spent the winter months in its ocean feeding grounds. A wild salmon has a firm-textured flesh with more flavour and less fat than that of a farmed salmon. Salmon gets its distinctive pink colour from pigments that accumulate as it feeds on a diet of krill, shrimp and other ocean crustaceans. Regardless whether you cook with…
It was very late this year but the last weekend finally felt like summer. The glorious sunny weather inspired me to cook something that tastes and feels more summery. I decided to go for salmon and mix it with sharp flavours of lime. Cooking it en papillote makes it taste more delicate than roasting or pan frying. Simply… The summer is here! This recipe is inspired by Leiths Cookery Bible. Salmon is served with parsnip puree, lime Buerre Blanc sauce…