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Salmon steaks with avocado and creme fraiche sauce

This recipe doesn't lack in flavour or ingredients! It is perfect for a superb dinner during the weekend or if you are feeding family or friends. This dish may seem more complicated than many of our other recipes but it still takes a fraction of the time to create compared to many other recipes out there, and yet it still contains heaps gusto and depth!

Ingredients

For the salmon:

  • 6 fresh salmon steaks, weighing approx. 175g each
  • 6 small sprigs fresh tarragon
  • 2 bay leaves
  • 6 dessertspoons white wine
  • Salt and freshly ground black pepper

For the sauce:

  • 1 good-sized avocado
  • 200ml creme fraiche
  • 1 small clove garlic, peeled
  • 1 tsp sherry vinegar
  • Salt and freshly ground black pepper

To serve:

  • Bunch watercress or other pretty leaves (as a garnish)
  • Large green salad

Serves 6

Method

  1. Pre-heat the oven to 180C
  2. Take a large sheet of foil (approx. 90cm x 60cm) and lay it in a shallow baking tin
  3. Wipe the pieces of salmon with kitchen paper and place each one on the foil. Put a small sprig of tarragon on top of each one along with a piece of bay leaf (these ingredients are there simply to perfume the salmon very subtly without altering its flavour). Season with salt and pepper, and finally spoon a dessertspoon of wine over each salmon steak, before wrapping the whole lot loosely in the foil. Make a pleat in the top to seal it. Place the foil parcel on a medium-high shelf in the oven for 20 minutes
  4. Remove the tin from the oven and let the salmon cool inside the foil without opening it
  5. Meanwhile, prepare the sauce. Halve the avocado, remove the stone, then divide into quarters and peel off the skin. Place the flesh in a liquidiser or food processor then, using a teaspoon, scrape the avocado skin to remove the last greenest part and add that to the rest
  6. Add the garlic, sherry vinegar and seasoning and blend until smooth
  7. Put the puree in a mixing bowl and fold in the creme fraiche until it is thoroughly blended. Taste to check the seasoning - it may need a bit more vinegar
  8. Cover the bowl with clingfilm and keep in the fridge until you are ready to serve. This should only be made a few hours in advance to keep the green colour at its best
  9. When the salmon is cool, undo the foil and, using a sharp knife, ease off the strip of skin around the edge of each steak and discard it. Remove the herbs, then transfer the fish to a serving dish and decorate with small bunches of watercress or other leaves placed in the hollow centre
  10. Serve the sauce and green salad separately
 
The Grange
Welford Road
Long Marston
Stratford upon Avon
Warwickshire
CV37 8RH

07778 218009


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