Herb & mascarpone stuffed salmon
Sandwich tarragon, parsley and basil butter between two sides of fresh fish then oven-bake and serve as a centrepiece
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 55 mins
- Cook the leeks in a large knob of butter until very soft, approx 20 minutes. Turn the heat up at the end to drive off excess liquid. Stir in the herbs then the mascarpone and cook for 3-4 minutes to bring everything together. Mix in the parmesan, season well and cool. Put the spinach in a pan with a knob of butter and season. Stir until wilted then squeeze out all the water.
- Lay 3-4 pieces of kitchen string on a buttered non-stick baking tray lined with baking parchment. Lay over one of the fillets skin-side down. Spread the leeks over then the spinach then top with the other fillet, skin-side up. Slash the skin on top then tie up.
- When ready to cook, heat the oven to 220C/fan 200C/gas 7 and put in a heavy baking sheet to heat up. Put the tray with the salmon on the baking sheet and cook for 25 minutes. Use a metal skewer to test if it's cooked in the centre - it will feel hot if it is.
PER SERVING
399 kcalories, protein 38g, carbohydrate 2.3g, fat 26.4 g, saturated fat 8.3g, fibre 1.7g, salt 0.5 g
Recipe from olive magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2785670/
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Ingredients
- 2 large leeks , finely sliced
- butter
- a small bunch tarragon , chopped
- a small bunch parsley , chopped
- a small bunch basil , chopped
- 100g mascarpone
- 50g parmesan , grated
- 400g spinach , washed
- 2 x half sides salmon (thick end of the fillet), approx 650g each, skin on but scaled and pin-boned
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1
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 55 mins
Ingredients
- 2 large leeks , finely sliced
- butter
- a small bunch tarragon , chopped
- a small bunch parsley , chopped
- a small bunch basil , chopped
- 100g mascarpone
- 50g parmesan , grated
- 400g spinach , washed
- 2 x half sides salmon (thick end of the fillet), approx 650g each, skin on but scaled and pin-boned
PER SERVING
399 kcalories, protein 38g, carbohydrate 2.3g, fat 26.4 g, saturated fat 8.3g, fibre 1.7g, salt 0.5 g
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28 December 2012
fiona rated and commented on this recipe
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