Wednesday, 30 September 2009

Salmon with Gremolata

Salmon Fillets with Gremolata

Gremolata takes a few minutes to throw together and is delicious with fish. The traditional Italian version doesn't include anchovies and is often served with their rich veal stew, Ossobucco alla Milanese. This recipe is a quick way to cook salmon but the mixture works well with all types of mullet and sea bass. Just make some slashes into the skin, stuff with the gremolata and bake.

3 cloves garlic
3 anchovies
1 lemon
big handful parsley
few springs mint
olive oil
4 salmon fillets
salt & pepper

Grate the lemon rind onto a chopping board. Peel the garlic, place it onto the board with the lemon rind, parsley, anchovy, mint and a tsp or two of olive oil. Chop it all together very finely with a large knife. Keep going until you can't see any chunks of garlic. Put the salmon fillets in an oven tray, grind over some salt and pepper and spread a quarter of the gremolata on top of each fillet. Squeeze the juice of half a lemon around the fillets and if you've got it a slug of white wine. Cover with foil and bake at 200 for 12 minutes.

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