วันศุกร์ที่ 30 มีนาคม พ.ศ. 2555

Salmon with lemon mash

serves 4
ingredients
4 salmon steaks, about
150g/5oz each
225g/8oz spinach leaves
For the lemon mash
450g/1lb potatoes, cubed
25g/1oz butter
2 tablespoons milk
finely grated zest of 1⁄2 lemon
For the sauce
25g/1oz butter
25g/1oz plain flour
200ml/7fl oz skimmed milk
finely grated zest of 1⁄2 lemon
4 tablespoons chopped fresh herbs
1 red pepper, finely chopped
1 egg, lightly beaten
salt and freshly ground black pepper
• Cook the potatoes in boiling water for 15–20 minutes until tender.
• Meanwhile, make the sauce. Melt the butter in a saucepan, add the flour
and cook, stirring, for 1 minute. Remove from the heat and gradually stir
in the milk.
• Return to the heat and bring to the boil, stirring, until thickened and
smooth. Add the lemon zest, herbs, red pepper and egg. Season with
salt and pepper. Stir well.
• Heat a non-stick frying pan, and cook the salmon for 3–5 minutes on
each side until golden brown. Transfer to a flameproof dish.
• Spoon the sauce over the fish, and put under a hot grill until the sauce is
set and the salmon is just cooked through.
• Meanwhile, lightly steam the spinach for 8 minutes in a steamer set over
a pan of boiling water.
• Drain and mash the potatoes, then stir in the butter, milk and lemon zest.
Serve with the fish and spinach.

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