Laven­der’s sum­mer flavour

Landscape (UK) - - Contents -

Zest the orange into a mor­tar. Add the laven­der buds and pep­per­corns. Grind with the pes­tle un­til roughly blended, then add to a mix­ing bowl with the honey and oil. Sea­son with sea salt and squeeze in the juice of the orange. Line a large, deep oven tray with bak­ing pa­per, then place the salmon, skin-side up, onto it. Coat the skin with half of the laven­der mix­ture. Turn the fish over and cover the top with the re­main­ing mix­ture. Fold up the bak­ing pa­per, lift out of the bak­ing tray and place the salmon par­cel in the fridge for 1 hr. Pre­heat the oven to 200°C/gas mark 6. Re­turn the salmon to the oven tray. Open out the pa­per par­cel but cover the top loosely with foil. Roast for 15 mins, then re­move the foil and roast for a fur­ther 15 mins, un­til crispy on top. Trans­fer to a plat­ter and serve.

Serves 8 1.5kg side of salmon 2 tbsp laven­der buds, plus ex­tra sprigs for gar­nish 1 orange 3 tbsp clear honey 1 tbsp black pep­per­corns 2 tbsp ex­tra vir­gin olive oil sea salt

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