Step forward New Zealand sauvignon blanc: the richly textured Waitrose No 1 Astrolabe Sauvignon Blanc 2020(£11.99, 13.5%), from Awatere, with its lush, passion fruit and gooseberry fruit, would fit the bill perfectly. UK readers: click to buy these ingredients from Ocadoįiona Beckett’s drinks match There’s a lot going on here flavour-wise, so you need a wine with the personality to carry it. Put the tray in the centre of the table and serve with the dill creme fraiche, festive red cabbage and all. Reduce the remaining sauce until glossy, for four to five minutes more, then pour it over the salmon fillet.īake the fish for 10 minutes, then lay the candied clementine slices down the centre of the fillet and roast for another 10 minutes.
Add the sliced clementines, cook for five minutes until softened, then lift out the fruit and set aside. Put the vodka, clementine zest, juice, honey, star anise and bay leaf in a pan and simmer until the liquid has reduced by half. Mix all the dill creme fraiche ingredients in a bowl with plenty of black pepper and sea salt – always taste and consider. Put in a bowl and toss with two tablespoons of olive oil, a squeeze of lemon and some sea salt, then arrange around the salmon ready to bake. Trim the fennel, removing any tough outer layers, then cut into thin slices, fronds and all. Brush with more oil and season with the chilli flakes, dill, crushed pink peppercorns and sea salt. Divide the salmon into six or eight by slicing down through the flesh, but not through the skin.
Delicious emily christmas edition skin#
Lay the salmon skin side down on a baking tray lined with baking paper brushed with a little olive oil.
Delicious emily christmas edition plus#
Juice and zest of 4 clementines or 2 oranges, plus 3 extra clementines, unpeeled and thinly sliced 1kg whole salmon fillet, pinboned – sustainably sourced and ideally wild, when in seasonġ00ml citrus or lemon verbena vodka (I’ve made one for Colwith Farm Distillery, but you can make your own: cut a stalk or two of lemon verbena or take some lemon or grapefruit peel, put in a glass jar, pour over the vodka and infuse for 1-2 weeks, testing every 2-3 days