Dinner at Home - Post 68

There has been little improvement in the weather, and although very little rain, it has been  definitely on the cool side. Last night we even brought the hot water bottles out again! Nigel has this knack of bringing the cold weather with him each time he comes over :-(

Neither of us have been out on our bicycles, but I did talk myself into 30 quite vigorous minutes on the trainer yesterday in the barn; certainly better than nothing I suppose.

This morning we picked two large bowls of cherries, which took me longer than planned to de-stone!  At least they are all in the freezer now for later in the year.  The two bowls barely touched sides as the tree is laden; it is going to be a busy few days until the birds beat us to it.

This photo was taken a couple of days ago just before they all turned red.

Tonight we had wild Pacific Rose Salmon for dinner. Needless to say I will not have to cook again tomorrow as there is plenty left over.

Whole Roasted Salmon

1 whole Salmon - (4 to 5 lbs) scaled, gutted, and washed
4 tblesp Olive Oil
1 tblesp sea salt
1 tblesp Freshly-ground black pepper
1 kg Carrots peeled and thickly sliced
6 large sweet onions cut into thick slices
500 gr leeks washed and cut into approx 2cm pieces

Method :
Preheat oven to 450 F (230 C) degrees.
Rub the salmon on all sides with 2 tablespoons of the oil and fill with stuffing. Put the vegetables in a large roasting pan, coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked.
Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.

N.B. I sometimes just put the stuffed salmon in heavy foil with a little oil, salt and freshly ground pepper and cook it for a little less time.

Serve, filleting as you go, two spoons make it fairly easy. First the top fillet, discard the backbone and then serve the bottom fillet. Put a spoonful of stuffing with each serving and pour over a little of the sauce.

This recipe yields approx 10 servings

Parsley Herb Stuffing

2 tblesp Butter
2 tblesp chopped onions
1 Cup chopped fresh parsley
1 Cup fresh bread crumbs
2 tblesp olive oil
1 egg
Pinch thyme
Salt & pepper
Sauté onions in butter till soft. Stir in breadcrumbs, parsley, thyme, salt and pepper. Beat egg and oil together and blend into dry ingredients.

Fish Sauce

1 tin fish soup (I like lobster soup)
Grated cheese
Cream
2 egg yolks
Beat the egg yolks, add the tin of soup, a small carton of cream or Greek yoghurt and grated cheese to taste. Heat through gently; do NOT boil.

The potatoes were Rosemary Potatoes (cooked in the same pan) see Lynda's blog 

http://foodfunfarm.blogspot.com/2010/05/crunchy-rosemary-hassleback-or-fantail.html