The Tex­tured Ta­ble

Island Life - - Tropical Delights - By Chef Irene Fer­nan­dez

The hol­i­days are just around the cor­ner, which means that it’s a time for in­dul­gence and cel­e­brat­ing with fam­ily and friends. That is not al­ways the eas­i­est thing to do when you have to do all the cook­ing. Which is why a sim­ple recipe and do­ing things in ad­vance can re­ally save the day. I am go­ing to give you two recipes that are in­cred­i­bly sim­ple, un­be­liev­ably de­li­cious and best of all, take al­most no time to make. You can even pre­pare most of it the day be­fore. The first recipe is a baked pesto salmon with a del­i­cate dill sauce. I prom­ise it will look beau­ti­ful as the main dish on your ta­ble and it will def­i­nitely im­press.

Method: Com­bine all your pesto in­gre­di­ents in a blender and blend well un­til you get a paste. Make sure that you have checked your fil­let for any bones and re­move any that you find. Also make sure it fits in your bak­ing tray. You don’t need to re­move the skin as that will come off on its own once it’s baked. Line your bak­ing tray with tin­foil and place your salmon on it skin side down. Sea­son it with salt and pep­per. Then spread the pesto on the sur­face. Make sure to cover the en­tire top of the salmon with the pesto. At this point you can cover the tray with cling film and keep it in your fridge over night ready to bake the next day. The pesto acts like a mari­nade, adding even more fla­vor to the fish. If you keep it overnight make sure you leave it out for about thirty min­utes be­fore you bake it so that it comes to room tem­per­a­ture. It’s very im­por­tant that you do this or your fish will not cook all the way through. If you are bak­ing it straight away pre­heat your oven to 200 de­grees C. Bake the salmon for 15 min­utes. You can serve it straight away with some easy veg­eta­bles or a salad. But don’t for­get the sauce.

For the dill sauce:

Com­bine ev­ery­thing in a bowl and mix well. Serve the sauce at room tem­per­a­ture. It can also be made the day be­fore and kept in the fridge.

Serves 4-6 peo­ple (de­pend­ing on the size of the salmon fil­let you get).

Irene Fer­nan­dez holds a Grand Di­plome from Le Cor­don Bleu in French cui­sine and patis­serie. She has worked in Pak­istan and Thai­land, in­clud­ing at Gag­gan, Asia’s top-ranked restau­rant. With a pas­sion for great food, whether home-cooked com­fort food or mole

Newspapers in English

Newspapers from Vanuatu

© PressReader. All rights reserved.