Herb-Stuffed Salmon with Roasted Vegetables

Ingredients
1 tbsp olive oil
Knob of butter
1 small onion
2 courgettes, finely chopped
4 tbsp white wine
2 tbsp parsley, chopped
1 tsp thyme, chopped
4 sprigs fresh tarragon
2 whole salmon fillets
Salt and black pepper
Sprigs of tarragon
Sprigs of lemon thyme
3 fennel bulbs, trimmed and quartered
1kg (2¼lb) baby new potatoes
400g (14oz) small carrots, peeled and halved
6 tbsp olive oil
2 lemons

Method

Heat the oil and the butter in a pan and cook the onions for 3-4 minutes. Add the courgettes and cook for 4-5 minutes. Turn up the heat, add the wine and cook until the liquid evaporates. Season. Allow to cool.
Stir in the chopped herbs. Set to one side.
Wash and dry the salmon fillets and remove any stray bones.
Place one fillet, skin-side down on the work surface. Season, and then heap the stuffing over the fillet and place the second fillet, skin-side up, on top.
Bring a large pan of salted water to the boil.
Add the fennel to the pan and cook for 4-5 minutes. Remove the fennel and set the pan aside. Add the potatoes and carrots and cook for 5 minutes. Drain.
Place a single layer of fennel, potatoes and carrots in a large roasting tin. Add 5 tablespoons of the oil to the veg and squeeze in the juice of half a lemon. Season.
Preheat the oven to 200˚C390˚Fgas mark 6. Roast the veg for 10 minutes, stirring once. Drizzle the fish with the oil and place the fish on top of the veg. Squeeze the second half of the cut lemon over the fish. Stir the veg to coat in the oil. Roast for 50 minutes, basting the fish once or twice, or until the fish is just cooked at the centre. Serve the fish on a bed of roasted vegetables.

Vegan Mango-Chia Seed Coconut Ice Pops

Prep time: 15-20 mintes (plus freezing time)

Ingredients (makes 6 pops or more, depending of the size of your mold):
  • 3/4 cup organic dried mango, chopped
  • 2 tbsp chia seeds
  • 1 cup coconut milk beverage (we use Silk Pure Coconut)
  • 1 cup canned coconut milk*
  • 3 tbsp of sugar
  • 1/4 tsp orange blossom water (optional)
  1. Soak dried mango and chia seeds in coconut milk beverage for 15 minutes
  2. In a large bowl, combine canned coconut milk, sugar and orange blossom water. Mix well until the sugar has dissolved.
  3. Add soaked mango, chia seeds and coconut milk beverage
  4. Pour mixture into ice pop mold and place in the freezer until hard
  5. Enjoy!! From May I Have That Recipe

*Tip: Freeze extra canned coconut milk in an ice cube tray and use later in soups, desserts, etc!

Crêpes Délicieuses

547e0fc755486632e7bb39e1012c832fIngrédients (pour 15 crêpes) :
– 300 g de farine
– 3 œufs entiers
– 3 cuillères à soupe de sucre
– 2 cuillères à soupe d’huile
– 50 g de beurre fondu
– lait (environ 30 cl), à doser jusqu’à la ce que le liquide épaississe
– un petit verre à liqueur de rhum.
Préparation de la recette :
Mettre la farine dans une terrine et former un puits. Mettre les œufs entiers, le sucre, l’huile et le beurre.

Mélanger délicatement avec un fouet en ajoutant au fur et à mesure le lait. La pâte ainsi obtenue doit avoir une consistance d’un liquide légèrement épais.

Faire chauffer une poêle anti-adhésive et y déposer quelques gouttes d’huile. Faire cuire les crêpes à feu doux.

Remarques :
Avantage de cette recette : pas besoin de rajouter de l’huile dans la poêle à chaque crêpe, ce qui leur donne un meilleur goût et une belle couleur. (ndrl : voir aussi notre sélection de recettes de crêpes pour la Chandeleur.)

Conseil vin :
un cidre doux