Salmon Steaks In Herb Blankets Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Salmon steaks, 3/4" thick
4 ounce: Butter,
1: Lemon,
Fresh parsley, chives, mint,
Lemon thyme and tarragon, (or herbs of your choice)
Directions:
Choose a gratin or baking dish which will take the steaks side by
side and use some of the butter to grease it thickly. Put the fish
into it and season with a squeeze of lemon, a generous grinding of
black pepper and a little salt. Cover and set aside in a cool place
until ready to cook.
To cook, simply dot the fish with the remaining butter, cover
with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25
minutes until the fish is hot and tender. While it cooks, chop
coarsely and mix together heady handfuls of aromatic herbs. I would
probably use something like 8 tablespoons parsley, 6 of chives, 4 of
mint and no more than 2 teaspoons each of lemon thyme and tarragon.
You may prefer to use a little dill or fennel in place of tarragon,
or to concoct some quite different cocktail of your own.
Scatter nearly half the herbs on a warm serving dish and lay the
fish steaks on a bed of herbs. Scatter more herbs over the fish,
spoon on the buttery cooking juices then the remaining herbs. Serve
with wedges of lemon and steamed new potatoes. (Other vegetables are
best served as a separate course.)
Source: Philippa Davenport in "Country Living" (British), May 1988.
Typed for you by Karen Mintzias
Source from luhu.jp
side and use some of the butter to grease it thickly. Put the fish
into it and season with a squeeze of lemon, a generous grinding of
black pepper and a little salt. Cover and set aside in a cool place
until ready to cook.
To cook, simply dot the fish with the remaining butter, cover
with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25
minutes until the fish is hot and tender. While it cooks, chop
coarsely and mix together heady handfuls of aromatic herbs. I would
probably use something like 8 tablespoons parsley, 6 of chives, 4 of
mint and no more than 2 teaspoons each of lemon thyme and tarragon.
You may prefer to use a little dill or fennel in place of tarragon,
or to concoct some quite different cocktail of your own.
Scatter nearly half the herbs on a warm serving dish and lay the
fish steaks on a bed of herbs. Scatter more herbs over the fish,
spoon on the buttery cooking juices then the remaining herbs. Serve
with wedges of lemon and steamed new potatoes. (Other vegetables are
best served as a separate course.)
Source: Philippa Davenport in "Country Living" (British), May 1988.
Typed for you by Karen Mintzias
Source from luhu.jp
Tags
Seafood