Saturday, 29 May 2010

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 




14 comments:

  1. Sorry to hear it has turned cold again for you. I was also surprised to learn that your cherries have already ripened. Here we usually start picking ours around June 1st but so far they are not even looking as ripe as those in your photo.

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  2. You sure are fattening Nigel up!! :)

    Love those cherries and wish I had a tree of them in my garden but it is too warm here for them.But then you do not have mangoes and litchies growning in your garden so I guess it is all fair isn't it? :)

    It has turned cool here at night too and I am hating it. :) I wish for perpetual summer.

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  3. LindyLouMac we have a cherry tree that is always way ahead of everybody else's trees. This year it is slightly later than normal, but it was good timing for Nigel's arrival!. Diane

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  4. Hi Joan, what I really miss is our avocado tree. Mangoes and Litchies I am very fond of, but Avos I can live on!!!

    Your are right perpetual summer would be very nice, but I think that nature needs cold spells to kill off some things and improve others, sad as it may be. Diane

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  5. Oh I so love cherries. And that salmon dinner looks divine. You can cook for me any time.

    I'm so with the perpetual summer idea.

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  6. As I have said to you before Gaelyn you are welcome to visit. Diane

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  7. Don't have any cherry trees here in my yard, and when I buy them at the market they are usually half gone before I get them home.
    I copied your salmon recipe. It is probably my husband's favorite fish, so I am always on the lookout for new ways to prepare it.
    Thank you

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  8. Hi Mya, If you were not so far away I would say please come and help your self to cherries, the tree is loaded and it is a very big tree. My guess is that it has been around for a very long time.

    We cook a whole salmon like that most Christmases, we prefer it to turkey. I like it done in foil as well as I think it is less dry, but either way is good.
    Diane

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  9. A whole salmon would certainly feed you both for a couple of days! I love the flavor carrots and onions impart to meat and fish when cooked the way you did it. Hope you're having a wonderful time during Nigel's vacation.

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  10. What a feast. It certainly is a great way to welcome Nigel home. He'll return to England with extra weight and tales of your cooking prowess. It must be wonderful to have him home. Have a great weekend. Blessings...Mary

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  11. Hi Marjie, We are having a good time together but if only the weather would improve........ Diane

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  12. Hi Mary, Nigel does not put on weight that easily, and in summer he cycles quite a lot so he gets rid of it easily. At 6'4" he can carry a bit of extra weight with out it being noticeable.... Have a good day. Diane

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  13. I'm very tempted to come and rifle your cherry tree - we have a small tree growing and there are some cherries on it, but I was amazed to see yours are ripe already.
    The meal looked gorgeous, glad you are both enjoying Nigel being home xx

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  14. Roz you are welcome to come and pick cherries. There are far too many for us to cope with. Diane

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