battenburgbelle.com

An old favourite makes a reappearance

Had the day off yesterday, which coincided with Mr B being home in time for dinner, so I rustled up this dish which hasn’t made it on to the Battenburg menu for quite a while. This is a recipe to share, as it’s tasty and fairly quick and easy to do – roast salmon with  dill sauce. For four people:

new potatoes, boiled (however many you think you’ll eat)

1 tbsp honey

1 tbsp dijon mustard

1 tbsp red wine vinegar

3 tbsp olive oil

1 tbsp dill, finely chopped

4 salmon fillets

salt & pepper

1 lemon, quartered

Heat the oven to 200°C.

Whisk together the honey, mustard, vinegar, 2 tbsp olive oil and chopped dill. Season to taste. 

Line an oven tray with greaseproof paper. Brush the salmon fillets with a little olive oil and season with salt and pepper. Place on the tray with the lemon quarters. Bake for about 4-5 minutes.

Serve with the potatoes and vegetables (asparagus is good when it’s in season, which it clearly isn’t in January, so we had lots of tenderstem broccoli this time). Drizzle the sauce over the whole lot.

There was some yeast that wasn’t going to last much longer, so I also rustled up these two loaves for the weekend. 

I know it sounds daunting, but now I have the Bertinet method mastered, it’s possible to start making bread at 4pm, while also supervising homework, doing the ironing and making dinner. Never a dull moment at Battenburg Towers!