Unfortunatley my veg box from East Coast Organics did not work out, as my accomodation is not allowed to take parcels containing fresh foods for me, which is actually a shame :-(
But somehow food law is more strict in the UK.
Therefore, I changed my strategy and try only to buy food which is about to expire soon and therefore reduced in price.
Thus, last Sunday I got a kilo of parsnips and some mint, which inspired me for this new recipe.
Even if it's easy to prepare, it is defintley something I would serve to guest :-)
Especially the honey-parsnips convinced me.
So please try it!
Roast Salmon on Mint-Peas and Honey-Parsnips
Ingredients for 2 people:
2-4 Salmon Filets (as much as you feel like, I usually prefer mooooore fish :D )
6-8 medium sized Parsnips
2 tbsp. Goose or Duck fat
1 tbsp. Honey
2-3 cups Peas (fresh or frozen)
1/2 bundle fresh Mint
freshly ground Pepper & Salt
some oil or more fat
Method:
For the parsnips, preheat the oven to 200°C.
Cut the parsnips lengthwise into small wedges and place into a baking trax.
In a sauce pan melt 1 tbsp. goose fat and mix with honey. Sprinkle the parsnips with the fat-honey mix and stir to disperse. Season with salt and freshly ground black pepper.
Roast in the oven for about 20-30 minutes, turning half way through, until the parsnips are tender and golden-brown.
In the meanwhile melt remaining goose fat in a medium sized sauce pan. Add the peas and cook for about 5 minutes (depens if you are using fresh or frozen peas). If needed, add some water.
Chop the mint finely. Season the peas with mint and salt.
Set aside and keep warm.
Now heat some more fat in a large frying pan over medium heat.
Add the salmon on the skin side and let it cook for about 4-5 minutes, then turn it and let it cook for
about 30-60 seconds. Season with pepper & salt.
Finally place the peas on a large plate, top with salmon and serve the parsnip on the side.
Enjoy it :-)
