by Mary Berry
PREPARE AHEAD
The pie can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
SALMON AND CRAYFISH PIE
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CLASSIC POACHED SALMON WITH HERB SAUCE
We find this the best way to poach salmon and over the years we have perfected the method so it’s foolproof. If you are cooking a very large salmon and it is too big for the fish kettle, cut off the head before poaching. The timing will be the same. If cooking for a very large crowd, buy extra salmon and poach separately.
serves 12
Special equipment fish kettle
2.7–3kg (6–61⁄2lb) salmon (head on), gutted
small handful of salt
12 black peppercorns
cucumber, sliced into thin ribbons, to garnish
24 cooked North Atlantic prawns, shelled but heads left on, to garnish
sprigs of parsley or dill, to garnish
For the sauce
2 tbsp fresh dill
2 tbsp fresh chives
2 tbsp fresh mint
2 tbsp fresh flat-leaf parsley
200ml tub full-fat crème fraîche
200g tub full-fat Greek yogurt
300ml (10fl oz) good mayonnaise
1 tbsp caster sugar
juice of 1 lemon
serves 20
Special equipment fish kettle
5–5.5kg (11–12lb) salmon (head on), gutted
small handful of salt
12 black peppercorns
cucumber, sliced into thin ribbons, to garnish
40 cooked North Atlantic prawns, shelled but heads left on, to garnish
sprigs of parsley or dill, to garnish
For the sauce
4 tbsp fresh dill
4 tbsp fresh chives
4 tbsp fresh mint
4 tbsp fresh flat-leaf parsley
400ml tub full-fat crème fraîche
400g tub full-fat Greek yogurt
600ml (1 pint) good mayonnaise
2 tbsp caster sugar
juice of 2 lemons
1. Put the salmon in the fish kettle and pour in enough cold water from the tap to cover it completely. Remove the fish.
2. Add the salt and peppercorns to the water, then bring to a full rolling boil. Carefully lower the salmon into the water, bring back to the boil, and boil for 2 minutes per kilo (1 minute per pound) and no more. Do not cover with a lid.
3. Remove from the heat and cover with a tight-fitting lid. Set in a cool place (not the fridge) and leave undisturbed for about 8 hours – the salmon will continue to cook as it cools.
4. Transfer the salmon to a chopping board or work surface and carefully peel off the skin while it is still lukewarm. Using two fish slices and taking care not to damage the flesh, turn the fish over and peel the skin from the other side, leaving a little over the end of the tail and the head. Cut off the fins with scissors and cut a neat “V” in the tail.
5. To make the sauce, put the herbs into a food processor and whiz until chopped. Add the rest of the ingredients and season well with salt and freshly ground black pepper. Spoon into a serving dish (not silver as the sauce will discolour), cover, and chill until required.
6. To serve, arrange the salmon on a platter and decorate with cucumber ribbons and prawns. Finish with the sprigs of parsley or dill. Serve cold with the lemon and herb sauce.
PREPARE AHEAD
The salmon can be poached up to 1 day ahead, then skinned and wrapped tightly in cling film to keep it moist. Garnish to serve. The herb sauce is better made 1 day ahead but can be made up to 3 days ahead. Not suitable for freezing.
CLASSIC POACHED SALMON WITH HERB SAUCE
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SALMON SALSA VERDE EN CROÛTE
The traditional Italian salsa verde sauce gives an amazing flavour and a wonderful green layer.
serves 6
For the salsa verde
3 tbsp flat-leaf parsley
2 tbsp fresh basil leaves
2 tbsp fresh mint leaves
1 garlic clove, halved
3 anchovy fillets
2 tbsp Dijon mustard
1 egg yolk
freshly ground black pepper
2 x 350g (12oz) salmon fillets, skinned and bones removed
375g packet all-butter puff pastry
a little plain flour, to dust
1 egg beaten with 1 tbsp milk
For the dressing
2 large firm but ripe tomatoes
salt
2 spring onions, finely chopped
2 tsp caster sugar
2 tbsp white wine vinegar
4 tbsp olive oil
1⁄2 tsp Dijon mustard
1 tbsp freshly chopped parsley
serves 12
For the salsa verde
75g (21⁄2oz) flat-leaf parsley
25g (scant 1oz) fresh basil leaves
25g (scant 1oz) fresh mint leaves
2 garlic cloves, halved
6 anchovy fillets
4 tbsp Dijon mustard
1 egg
freshly ground black pepper
2 x 750g (1lb 10oz) salmon fillets, skinned and bones removed
500g packet all-butter puff pastry
a little plain flour, to dust
1 egg beaten with 1 tbsp milk
For the dressing
4 large firm but ripe tomatoes
salt
3 spring onions, finely chopped
1 tbsp caster sugar
4 tbsp white wine vinegar
8 tbsp olive oil
1 tsp Dijon mustard
2 tbsp freshly chopped parsley
1. To make the salsa verde, put the herbs into a food processor and whiz. Add the garlic, anchovies, mustard, egg yolk (whole egg for 12), and some freshly ground black pepper and whiz until smooth.
2. Arrange one fillet on a chopping board and spread the salsa verde over in an even layer. Sit the other fillet on top to look like a whole fish.
3. Cut two-thirds of the pastry from the block (freeze the rest for later) and place on a piece of lightly floured baking parchment. Roll it out so it is long enough and wide enough to enclose the fillets completely. Sit the fillets in the centre and brush the pastry with the beaten egg (reserving some for later). Fold the ends of the pastry over the fillet and bring the sides up to meet at the top. Pinch the edges together with your fingers. Chill for a minimum of 30 minutes.
4. Preheat the oven to 240˚C (220˚C fan/475˚F/Gas 9) (220˚C (200˚C fan/425˚F/Gas 7) for 12) and put a baking sheet in to get hot. Brush the en croûte with beaten egg, then coarsely grate the frozen pastry and scatter on top.
5. Transfer the en croûte (still on the baking parchment) to the hot baking sheet and bake for 25–30 minutes (35–40 minutes for 12) or until the pastry is golden and cooked at the top and bottom. Allow to rest at room temperature for about 15 minutes.
6. Meanwhile, make the dressing. Plunge the tomatoes into boiling salted water for 1 minute, then remove with a slotted spoon, plunge into cold water, and drain. Remove the skins, then deseed, cut into dice, and tip into a bowl. Add the remaining ingredients, season with salt and freshly ground black pepper, and stir to combine.
7. Carve the en croûte into thick slices and serve the dressing alongside in a bowl.
IN THE AGA
Bake on a cold baking sheet on the floor of the roasting oven for 25–30 minutes (35–40 minutes for 12). Check after 20 minutes to see if the pastry underneath is getting too brown. If it is, lift the baking sheet onto the grid shelf on the floor of the roasting oven for the remaining time.
PREPARE AHEAD AND FREEZE
The en croûte can be made up to the end of step 3 up to 12 hours ahead. The dressing can be made up to 2 days ahead. Freeze the uncooked en croûte for up to 2 months.
SALMON SALSA VERDE EN CROÛTE
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SALMON FILLET WIT
H TARRAGON BUTTER SAUCE
The tomato in the vegetable stock gives the sauce a wonderful colour. To allow the flavours to infuse, prepare it the day before. You can cook individual salmon fillets if you like, but we prefer doing it this way, as the fish doesn’t dry out. Serve with new potatoes and fresh green vegetables or salad.
serves 6
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 large tomato, cut in half
360ml (12fl oz) water
1 heaped tbsp freshly chopped tarragon (stalks reserved)
a little olive oil, to grease
salt and freshly ground black pepper
750–900g (1lb 10oz–2lb) side of salmon fillet in one piece, skin on
150g (51⁄2oz) cold butter (straight from the fridge), cut into cubes
serves 12
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 large tomatoes, cut in half
750ml (11⁄4 pints) water
2 heaped tbsp freshly chopped tarragon (stalks reserved)
a little olive oil, to grease
salt and freshly ground black pepper
1.8kg (4lb) side of salmon or 2 x 750–900g (1lb 10oz–2lb) sides of salmon
300g (11oz) cold butter (straight from the fridge), cut into cubes
1. Put the onion, carrot, celery, tomato, and water into a saucepan. Add the reserved tarragon stalks and bring to the boil. Cover with a lid and simmer over a low heat for 10 minutes. Set aside for a minimum of 1 hour (ideally overnight) for the flavours to infuse.
2. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Line a baking sheet with foil, oil it lightly, and sprinkle with salt and freshly ground black pepper.
3. Lay the salmon skin side down on a board. Using a sharp knife, divide it into equal serving portions, cutting through the flesh until the knife touches the skin, but not cutting through it. Lay skin side up on the foil and bake for 20 minutes (25–30 minutes for 12) or until matt pink and just done. The precise timing will depend on the thickness.
4. To make the sauce, strain the vegetable stock into a saucepan, then boil rapidly until it reduces by half. Put the butter into a heatproof bowl, pour over the boiling stock, and whiz with a hand blender or in a food processor until smooth.
5. Peel the skin from the fish and discard (if it doesn’t peel easily, it isn’t quite cooked, so pop it back into the oven for a few minutes). Transfer the fish portions to a platter or plates. Add the tarragon to the hot sauce, pour over the fish, and serve.
IN THE AGA
At step 1, cover with a lid and transfer to the simmering oven for 15 minutes. Bake the salmon on the second set of runners in the roasting oven for 15 minutes (20 minutes for 12).
PREPARE AHEAD
The sauce can be made up to 2 days ahead. Add the tarragon while reheating. The salmon can be cooked the day before and served cold. Not suitable for freezing.
SALMON FILLET WITH TARRAGON BUTTER SAUCE
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SALMON AND ASPARAGUS WITH A BASIL SAUCE
Salmon fillets, cooked simply and slowly, are complemented by a rich sauce of asparagus, cream, and pesto. Don’t be tempted to pile the fillets on top of each other to cook them – bake in a single layer in separate roasting tins. Serve with baby new potatoes or, for a special occasion, Jersey Royals.
serves 6
6 x 150g (51⁄2oz) centre-cut salmon fillets, skinned
salt and freshly ground black pepper
12 asparagus spears
300ml (10fl oz) double cream
juice of 1⁄2 lemon
4 tbsp pesto
serves 12
12 x 150g (51⁄2oz) centre-cut salmon fillets, skinned
salt and freshly ground black pepper
24 asparagus spears
600ml (1 pint) double cream
juice of 1 lemon
8 tbsp pesto
1. Preheat the oven to 140˚C (120˚C fan/275˚F/Gas 1). Line a roasting tin with a large piece of foil and arrange the salmon fillets on top in a single layer. Season with salt and freshly ground black pepper, then scrunch the sides of the foil at the top so the fillets are enclosed.
2. Cook in the oven for 50 minutes (1 hour for 12) or until the salmon is matt pink and just done. Don’t let it overcook or it will become dry.
3. Meanwhile, trim the woody ends from the asparagus spears and discard, then cut off 5cm (2in) from each tip and put to one side. Finely shred the stalks, cutting them diagonally into thin slices.
4. Bring a pan of salted water to the boil, add the asparagus tips and shredded stalks, then bring back to the boil and cook for 3 minutes. Drain, separate the tips from the stalks, and keep warm.
5. Heat the cream, lemon juice, and pesto in a pan until hot. Add the cooked shredded stalks and season with salt and freshly ground black pepper.
6. To serve, arrange the hot salmon fillets on a serving plate. Pour over the sauce and garnish each fillet with two asparagus tips. Serve any leftover sauce separately.
IN THE AGA
Cook the salmon in the simmering oven for 45 minutes (55 minutes for 12).
PREPARE AHEAD
The asparagus can be cooked up to 8 hours ahead, then drained, refreshed in cold water, and drained again. Plunge the asparagus tips into boiling water for 30 seconds to warm through. The sauce can be made up 8 hours ahead. Not suitable for freezing.
SALMON AND ASPARAGUS WITH A BASIL SAUCE
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TROUT FILLETS WITH ROASTED VEGETABLES AND HOT LEMON DRESSING
A wonderful all-in-one dish – new potatoes, onions, and courgettes with lightly cooked trout fillets and a fresh sauce.
serves 6
750g (1lb 10oz) baby new potatoes, halved lengthways
3 medium onions, peeled and cut into 8 wedges
salt and freshly ground black pepper
3 tbsp olive oil
4 small courgettes, thinly sliced
6 trout fillets, skin on
For the sauce
6 tbsp freshly chopped parsley
finely grated zest and juice of 1 large lemon
85g (3oz) butter, melted
serves 12
1.5kg (3lb 3oz) baby new potatoes, halved lengthways
5 large onions, peeled and cut into 8 wedges
salt and freshly ground black pepper
6 tbsp olive oil
8 small courgettes, thinly sliced
12 trout fillets, skin on
For the sauce
large bunch of parsley, chopped
finely grated zest and juice of 2 large lemons
175g (6oz) butter, melted
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the potatoes and onions in a pan, cover with cold salted water, bring to the boil, and cook for 10 minutes or until just tender.
2. Drain, toss in half the oil, season with black pepper, and arrange in a single layer in a large roasting tin or ovenproof dish (two tins or dishes for 12). Roast for 20 minutes (30 minutes for 12) or until the potatoes and onions are just tender.
3. Toss the courgettes in a bowl with the remaining oil and season with salt and freshly ground black pepper.
4. Season the flesh side of the trout with salt and freshly ground black pepper. Stir the contents of the roasting tin, then lay the trout skin side up in a single layer on top of them. Scatter the courgettes around the fish. Return to the oven and cook for 12–15 minutes (20–30 minutes for 12) or until the fish is tender.
5. Meanwhile, make the sauce: mix the parsley, lemon zest, and lemon juice together in a bowl. Stir in the butter and season with salt and freshly ground black pepper.
6. Peel the skin from the fish and discard. If the skin doesn’t come off easily, the trout is not quite cooked, so pop it back into the oven for a few minutes. Transfer the fish to a se
rving plate with the vegetables, then spoon some of the hot sauce over the top. Serve the rest of the sauce separately.
IN THE AGA
At step 2, roast on the floor of the roasting oven for 15 minutes (30 minutes for 12). At step 4, cook on the second set of runners in the roasting oven for 12 minutes (15 minutes for 12).
PREPARE AHEAD
The vegetables can be cooked up to the end of step 2 up to 6 hours ahead. The sauce can be made up to 1 day ahead. Not suitable for freezing.
TROUT FILLETS WITH ROASTED VEGETABLES AND HOT LEMON DRESSING
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HOT BAKED TROUT WITH TOMATO AND BASIL SALSA
An impressive centrepiece for a dinner party or buffet table. Cooking the trout with the skin on gives it a fresher flavour and keeps it moist.
serves 6
a little olive oil
salt and freshly ground black pepper
750g (1lb 10oz) trout fillet, skin on
For the salsa
500g (1lb 2oz) tomatoes
1⁄2 cucumber
3 spring onions, finely chopped
3 tbsp freshly shredded basil
3 tbsp olive oil
1 tsp caster sugar
a good dash of Tabasco
1 tbsp lemon juice
serves 12
a little olive oil
salt and freshly ground black pepper
1.35kg (3lb) trout fillet or 2 x 750g (1lb 10oz) trout fillets, skin on
For the salsa
1kg (21⁄4lb) tomatoes
1 cucumber
6 spring onions, finely chopped
6 tbsp freshly shredded basil
6 tbsp olive oil
2 tsp caster sugar
a good dash of Tabasco
2 tbsp lemon juice
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Line a baking sheet with foil, then brush it with a little olive oil and sprinkle with salt and freshly ground black pepper.