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Foodie Thursday

Nigel Barden brings Simon a warming dish for foodie Thursday. There's the usual business of confessions and homework, plus all the sports and money news.

1 hour, 55 minutes

Last on

Thu 6 Nov 2014 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • James Brown

    Living in America

    • 40th Anniversary Collection.
    • Polydor.
    • 4.

  • Johnny Cash & June Carter Cash

    Jackson

    • The Man In Black.
    • Columbia.
    • 7.

  • Patsy Cline

    Crazy

    • Acuff-Rose Opryland Music: 50th Anniv.
    • Acuff-Rose Opryland.

  • Alan Jackson

    Chattahoochee

    • The Essential Country Collection.
    • Sony BMG.
    • 10.

  • Michael Jackson & Queen

    There Must Be More To Life Than This

    • Queen Forever.
    • Virgin EMI.

  • Elton John

    Kiss The Bride

    • The Very Best Of Elton John.
    • Rocket.

  • Van Morrison

    Bright Side Of The Road

    • The Very Best Of Van Morrison.
    • Polydor.

  • Pink Floyd

    Louder Than Words

  • Charley Pride

    Crystal Chandeliers

  • Ed Sheeran

    Thinking Out Loud

    • (CD Single).
    • Atlantic.
    • 1.

  • Ricky Skaggs

    Country Boy

  • The Soggy Bottom Boys

    I Am A Man Of Constant Sorrow

    • O Brother Where Art Thou?.
    • Mercury.
    • 7.

  • Take That

    These Days

    • (CD Single).
    • Polydor.

Salmon Lasagne with Caramelised Fennel & Rocket Salad

by Rob Kirby from The Family KitchenÌý(Absolute Press / Bloomsbury Publishing)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Ìý

An absolute centerpiece, this recipe is when you want to impress. ÌýYou will need an ovenproof dish approx. 25cm x 30cm. ÌýServe with a crisp, chilled Sauvignon.

Ìý

Serves: Ìý6-8

Ìý

Prep time: Ìý20 mins

Cooking time: 45 mins

Ìý

Ingredients:

1 litre fish stock

125g butter, plus extra for greasing

100g flour

200ml white wine

200ml double cream

Zest & juice of 1 lemon

1 bunch of dill, roughly chopped

250g spinach, stalks removed

1kg fresh side of salmon fillet, skinless & boneless

6 fresh lasagne sheets (about 250g)

250g sliced smoked salmon

80g Gruyère cheese, grated

Salt & freshly ground black pepper

Ìý

For the salad:

2 bulbs fennel

4 tbsp demerara sugar

2 tbsp olive oil

120g rocket

Ìý

MethodÌý

1. Preheat the oven to 180ºC/gas mark 4. Warm the fish stock in a medium saucepan.

Ìý

2. To make the sauce, place 100g of butter in a heavy-based saucepan & melt over a medium heat. Stir in the flour until a paste (roux) is formed. Cook over a gentle heat for 2 mins without colouring, stirring continuously, then whisk in the white wine & fish stock, ensuring there are no lumps. Simmer gently for 8 mins, stirring continuously. Remove from the heat, then whisk in the double cream, lemon zest & juice & dill. Place to one side & keep warm.

Ìý

3. Melt the remaining 25g of butter in a very large frying pan or wok over a high heat. When it starts to froth, add the spinach, turn & season with salt & pepper. Once the spinach has wilted (around 2 mins), remove & drain in a colander, then leave to cool.

Ìý

4. Using a sharp knife thinly slice the salmon fillet (around 5mm in thickness) along the length of the fillet. Lay the slices out on a tray & season with black pepper only.

Ìý

5. Lightly butter a large ovenproof dish. Place a layer of fresh lasagne (2 sheets, trimmed if necessary) on the bottom, then layer with half the fresh salmon, a third of the wilted spinach & a third of the sauce.Ìý

Ìý

6. Repeat with another layer of fresh lasagne (2 sheets), the smoked salmon, a third of the wilted spinach & a third of the sauce.Ìý

Ìý

7. ÌýRepeat again using the remaining lasagne, fresh salmon & spinach & finally the remaining sauce. Sprinkle with grated Gruyère. Bake in the preheated oven for around 25-30 mins until golden brown & bubbling.

Ìý

8. To make the salad, cut the fennel in half lengthways, then, using a sharp knife, slice thinly & place in a bowl. Add the olive oil & brown sugar & mix thoroughly. Spread out evenly on a baking tray lined with baking parchment & cook in the oven for approximately 15-20 mins until caramelised. Remove from the oven & leave to cool slightly.Ìý

Ìý

9. Once the lasagne is ready, remove from the oven. Place the rocket in a bowl & add the baked fennel. Season with salt & black pepper, then gently toss together. Place on top of the lasagne to serve.

Broadcast

  • Thu 6 Nov 2014 17:05
    Â鶹ԼÅÄ Radio 2