Culinary Hotline - Jenny Morris
We’re celebrating Women’s Month with one of our faves – Jenny Morris!
All recipes by Jenny Morris
Ingredients:
- 1 X 200g Norwegian salmon with skin on
- Olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cloves garlic crushed
- Zest of 1 very ripe yellow lemon
- Juice of 1 small ripe lemon
- 150 ml Cream
- 2 tablespoons chopped fresh dill
- 1 /2 teaspoon Wasabi paste
- Salt and freshly ground black pepper
- 1 tablespoon butter
How To Make Salmon & Asparagus with Wasabi Dill & Potatoes
- Rub a little olive oil onto the salmon, season with salt and pepper
- Heat a frying pan and cook the salmon skin side down for 2 minutes, turn and cook for 1 minute, remove and keep warm.
- Make the sauce.
- Heat the butter in a frying pan, add the garlic, lemon zest and cook stirring for 1 minute, and then add the lemon juice and cream, season with salt and pepper, stir in the dill and wasabi, take off the heat.
- Serve with parsley new potatoes and steamed asparagus spears.
Ingredients:
- 2 x 120 g Skinless haddock fillets
- 300 ml milk
- 1 clove garlic, crushed
- 1 bay leaf
- 2 Tbsp butter
- Salt and black pepper to taste
- 4 Tbsp grated mature cheddar cheese
- 400g baby spinach
How To Make Poached Haddock with Spinach & Eggs
- Place the haddock in a medium sized saucepan, add the milk, garlic and bay leaf, simmer for 5 minutes.
- Mix the flour and butter. Pinch of small pieces and stir into the milk until you get the desired consistency you want.
- Lift the haddock and keep warm, season the sauce with salt and pepper, stir in the cheese and spinach, cook until the spinach wilts.
- Spoon the spinach onto plates, top with haddock, sauce and a poached egg.