Spinach and Seafood Pasties
Skin the cod steaks and carefully remove the central bone. Hard-boil the eggs; cool, shell and chop roughly. Melt 25 g (1 oz) butter in a saucepan. Add… Read More »
Salmon en Croute
Mix 45 ml (3 tbsp) orange juice with the coarsely ground pepper and the chopped dill. Rub the mixture into the solmon flesh. Sandwich the two salmon fillets together and… Read More »
Salmon Trout with Herb Sauce
Place the fish in the centre of a large piece of foil. Add 30 ml (2 tbsp) of the lemon juice, then dot with 25 g (1 oz)… Read More »
Dill-glazed Salmon
This method of cooking salmon is by far the best way of producing a moist, perfectly cooked fish every time. The larger the fish the more liquid required… Read More »
Baked Salmon Steaks with Hollandaise Sauce
Line two baking sheets with buttered foil. Place the salmon on the foil, dot each steak with butter and season with salt, pepper and lemon juice. Wrap loosely… Read More »
Salmon and Thyme Butter Parcels
Carefully remove the centre rone from each cutlet. Curl each half cutlet around to form a medallion and tie with string. Heat the oil in a saute pan and… Read More »
