Wild-garlic crusted salmon
By Tom Kerridge
A seasonal main course to serve over Easter that’s just as good cold as it is hot from the oven. Wild garlic pairs beautifully with a side of salmon
-
Prep:25 mins
Cook:20 mins
- Serves 6
- More effort
Nutrition per serving
-
kcal 1075
-
fat 70g
-
saturates 27g
-
carbs 60g
-
sugars 4g
-
fibre 4g
-
protein 49g
-
salt 2.9g
Ingredients
- 1 side of salmon (about 1kg), skinned
- lemon wedges, to serve
- 800g loaf of sliced white bread, crusts removed
- 1 garlic clove
- 50g wild garlic leaves
- 250g butter, melted
- 50g wild garlic leaves
- 8 salted anchovies
- 70ml extra virgin olive oil
- 1 lemon, zested and juiced
- 1 shallot, sliced
- 1 tsp small capers
Tip
Swap wild garlicIf you want to make this dish at another time of year, simpy use flat-leaf parsley instead.
Method
To make the crust, put the bread and garlic in a food processor and blend until you have a fine crumb, then add the wild garlic and blitz for 1 min. Once the leaves have broken down, pour in the melted butter and blend to a fine green dough. Lay one large sheet of baking parchment on your work surface, then tip the dough on top. Lay a second sheet on top and, using a rolling pin, roll the dough to the thickness of a £1 coin. Put in the fridge to firm up for about 1 hr.
Heat oven to 180C/160C fan/gas 3. Sprinkle the salmon with some salt and transfer to a baking sheet lined with baking parchment. Remove the crust from the fridge and cut to the same size as the salmon. Remove the parchment from either side of the crust and place on top of the fish. Roast for 20 mins or until the fish is just cooked through.
To make the salsa, put all the ingredients in a food processor and blend to a fine purée. Once the fish is cooked, remove from the oven and place on a board in the middle of the table, along with the salsa and a few lemon wedges.
