Su­per-speedy roasted Brussels sprouts with salmon and saf­fron Serves 4

Country Life Every Week - - Kitchen Garden Cook Brussels Sprouts -


Pre­heat the oven to 180˚C/350˚f/gas mark 4. Pop the salmon fil­lets into a foil pouch with a driz­zle of olive oil, fold to seal each one then put them in the oven for 20 min­utes.

Cut the lemons into thin slices and spread them out to cover a roast­ing tray. Next, pre­pare the Brussels sprouts by re­mov­ing the ends, cut­ting them in half and sep­a­rat­ing all the leaves on top of the le­mon slices, fol­lowed by thinly sliced rings of the peeled red onion, be­fore top­ping with the grated gar­lic cloves, torn basil leaves, chopped al­monds, a gen­er­ous driz­zle of olive oil and a dust­ing of grated Parme­san, then bake in the oven for 12–15 min­utes. This should be just enough to cook yet keep the leaves fresh.

Next, heat the crème fraîche with the saf­fron in a small saucepan and sim­mer gen­tly for a few min­utes to en­sure a flavour­some sauce. Re­move the tray from the oven, flake the salmon into pieces with a fork and scat­ter it over the sprout leaves, then gen­tly fold ev­ery­thing to­gether, pour the saf­fron cream over the top and serve im­me­di­ately. The vi­brant flavours are sure to de­ceive even the most hard­ened Brussels-sprout haters.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.