Salmon with cit­rus, red-onion flow­ers, potato gnocchi and wild-gar­lic cream sauce

Country Life Every Week - - Kitchen Garden Cook Wild Garlic -

Serves 4


700g pota­toes 2 egg yolks 150g 00 pasta flour Salt and ground white

pep­per Se­molina for dust­ing

4 red onions 4 cit­rus fruits (I used lemons and blood or­anges, but any will do) 4 salmon fil­lets Salt and ground black

pep­per Juice of 1 lemon 50ml olive oil

100g wild gar­lic 1tspn veg­etable bouil­lon

pow­der 300ml boiling wa­ter 50ml dou­ble cream


Boil the pota­toes in their skins un­til ten­der, but not break­ing up. Drain and, when cool enough to han­dle, re­move the skins and pass through a ricer. Set aside to cool com­pletely, then add the egg yolks, flour and sea­son­ing. Mix well to a dough. Sprin­kle a tray with se­molina, roll the dough into long sausages, cut into dumplings and mark them ei­ther with a fork or on a gnocchi board. Re­turn to the tray with the se­molina and set aside. Pre­heat your oven to 180˚C/350˚f/gas mark 4.

Peel the red onions and cut the tops off, then trim the bases so that they sit flat, but the roots stay in­tact. Next, cut them into eighths from above, but don’t cut all the way down to the base—they need to re­tain their shape, so that they open to look like wa­terlilies. Driz­zle with olive oil and ar­range on a parch­ment- or foil-lined bak­ing tray.

Cut the cit­rus fruit into slices and add to the bak­ing tray, then lay the salmon fil­lets on top, sea­son, driz­zle with olive oil and add a squeeze of lemon juice. Bake for about 18–22 min­utes, un­til the salmon is just cooked, but still moist in­side.

In a large pan, fry the wild gar­lic un­til gen­tly wilted, then sprin­kle with the pow­dered veg­etable bouil­lon. Add the boiling wa­ter and sim­mer gen­tly for a few min­utes, be­fore adding the cream. Keep over a low heat.

Bring a large pan of salted wa­ter to a boil, drop the gnocchi in and, when they float, re­move them with a slot­ted spoon. Add the cooked gnocchi to the fry­ing pan with the wild-gar­lic sauce and heat ev­ery­thing through.

Serve the gnocchi and sauce with the salmon and red-onion flow­ers, plus one fi­nal squeeze of lemon juice.

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