I'm thinking lazy Sunday long lunch with this one. Seriously bucolic. Remarkably simple too. There are a number of ways to approach what is really a very easy recipe. Either keep the salmon whole and fill the cavity with the stuffing mixture, which in preparation terms is a little easier; or to do it as I suggest below, which means you don't have to worry about bones. Get the fishmonger to fillet and bone the fish for you – it will make things infinitely easier – or just buy two single fillets of salmon: they're often available whole. Make sure you use good bread – sourdough for the slight tang will combat the richness of the salmon in this case.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/101403994/Recipes-Sam-Mannerings-stuffed-salmon-and-potato-salad
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