Salmon on Roasted Fennel and Carrots with Basil Butter
Photography Nick Tresidder.
This basil butter is equally good with chicken or steak so it’s a great standby to have in the freezer. It’s a simple but effective way of adding something special to a piece of meat or fish. Store refrigerated for 1 week or freeze for 2 months.
Serves: 4
INGREDIENTS
4 x 150 gram salmon fillets, skin off
1 large fennel bulb, stalks cut off 1 large leek
1 bunch baby carrots, peeled and tops trimmed
3 tablespoons olive oil
sea salt and freshly ground pepper
Basil butter
100 grams butter at room temperature
1 small spring onion, finely chopped
1⁄4 cup packed basil leaves, roughly chopped
finely grated zest 1 lemon 1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Basil butter: Put all of the ingredients in a food processor and process until well combined.
Scrape onto a piece of plastic wrap and form into a log, rolling the ends like a cracker. Refrigerate until firm.
Salmon: Preheat the oven to 200 ̊C.
Cut the fennel in half then into 1⁄2 cm slices. Cut the leek into quarters lengthwise then cut into 6 cm pieces. Put the fennel, leeks and carrots on a lined baking tray and toss with olive oil. Season and roast until tender and golden, turning occasionally. Cover and keep warm.
Increase the oven to 225 ̊C.
Brush both sides of the salmon with olive oil and season well. Place on an oven tray and roast for 10-12 minutes or until just cooked through or done to your liking.
To serve: Divide the vegetables between serving plates and top with a salmon fillet. Cut the butter into 1⁄2 cm slices and place 1-2 pieces on each piece of salmon. Garnish with watercress if desired.
Menu: Serve this with Prawns with Lime and Mango Dipping Sauce to start, and Tamarillos with Vanilla Bean Yoghurt for dessert.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.