Salmon with Green Pea Sauce and Charred Broccoli
Prepared for a dinner party on the 26th of April 2023 in Lund.
Starter: Salmon with Green Pea Sauce and Charred Broccoli
Ingredients: - 6 salmon fillets (about 150g each, skin on)
400g frozen green peas, thawed
handful of mint, washed
200ml heavy cream
1 small garlic clove, crushed
Zest and juice of 1 lemon
Salt and freshly ground black pepper
500g broccoli, cut into florets
2 tbsp olive oil
1 tbsp chopped fresh dill for garnish
Instructions: 1. Preheat the oven to 180°C (350°F).
Season the salmon fillets with salt and pepper. Place them on a baking tray, skin side down, and roast for 12-15 minutes, or until cooked to your desired level.
In the meantime, prepare the green pea sauce. In a blender, combine the peas, heavy cream, garlic, lemon zest, and juice. Blend until smooth, then season with salt and pepper to taste. If the sauce is too thick, add a splash of water to thin it out.
In a large bowl, toss the broccoli florets with olive oil, salt, and pepper. Heat a large grill pan or skillet over medium-high heat. Cook the broccoli, turning occasionally, until charred and tender, about 5-7 minutes.
To serve, spoon some green pea sauce onto each plate, top with a salmon fillet, and arrange the charred broccoli alongside. Garnish with fresh dill.
Main Course: Beef Roast with Ottolenghi-inspired Roast Potatoes
Ingredients: - 1.5kg beef roast (such as topside or rib-eye)
Salt and freshly ground black pepper
3 tbsp olive oil
1.2kg small waxy potatoes, peeled and halved
2 tbsp za’atar
1 tbsp sumac
Zest of 1 lemon
3 tbsp chopped fresh parsley
Instructions: 1. Preheat the oven to 200°C (400°F).
Season the beef roast generously with salt and pepper. Heat 2 tbsp of olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
Transfer the skillet or roasting pan to the oven and roast the beef for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 52°C (125°F) for medium-rare. Adjust the cooking time if you prefer your beef more well-done.
Remove the beef from the oven, tent with foil, and let it rest for 15-20 minutes.
While the beef is resting, prepare the roast potatoes. In a large bowl, toss the potatoes with the remaining 1 tbsp of olive oil, za’atar, sumac, and a pinch of salt and pepper. Spread the potatoes in a single layer on a baking sheet and roast for 35-40 minutes, or until golden and crispy, turning them halfway through cooking.
To serve, slice the beef roast and arrange on a platter with the roasted potatoes. Sprinkle the potatoes with lemon zest and chopped parsley.