BBC Good Food - 04.2020

78 bbcgoodfood.com APRIL 2020

TOM KERRIDGE

BBC chefTom Ke rridgecooks up an all-in-oneish

bake with seasonal sides and an indulgent dessert

photographs NASSIMA ROTHACKER

Tom Kerridge is a BBC presenter and chef-owner of

The Hand and Flowers, The Coach and The Butcher’s

Tap in Marlow, Kerridge’s Bar & Grill at The Corinthia

Hotel, London, and The Bull & Bear in Manchester.

He also hosts the BBC Good Food Podcast (see p83)

and will be cooking live at the BBC Good Food Show

Summer (p59). Catch his

series,Lose Weight and

Get Fit,on BBC iPlayer.

@ChefTomKerridge

Good Friday is my favourite

bank holiday of the year.

Unlike the Monday ones

(whi ch h a v e th at b a ck -

to-work-tomorrow feeling

about them), Good Friday

holds so much potential for

the weekend ahead – another

reason to celebrate. But, as

it’s a Friday, chances are you

won’t have time to do a special

shop, so this is a supermarket-

friendly menu. It’s seasonal

and includes a classic method

for cooking fish, but it’s also

been designed to be as easy

as possible, so you won’t need

three days to recover from

cooking it. Happy Easter!

Tom

GOOD FRIDAY

ROAST SALMON

Bay-crumbed salmon

with creamed spinach

& wild mushrooms

I love serving roasted salmon with

creamed spinach and a light white

wine and mushroom sauce, but

rather than making all of the

elements separately, I’ve brought

them together in one roasting tin.

SERVES 6 PREP20 mins plus

restingCOOK 35 minsEASY

4 dried bay leaves

50g dried breadcrumbs

(preferably panko)

(^1) / 2 lemon, zested and juiced
500g spinach
300ml double cream
100ml white wine
30g dried porcini mushrooms,
very roughly chopped
1 whole skinless salmon illet
(about 850g)
50g butter
tip
If you can only
ind skin-on
salmon, see p111
to learn how to
remove the skin.
1 Crush the bay leaves as finely as
possible using a pestle and mortar,
then mix with the breadcrumbs,
lemon zest and some seasoning,
then set aside. Put the spinach in
a colander and pour over boiled
water from the kettle to wilt it.
Rinse under cold water to cool,
then squeeze out as much of the
water as possible. Bring the cream,
white wine and mushrooms to the
boil in a pan, then remove from
the heat and set aside.
2 Spread out the wilted spinach
in the base of a baking dish or
roasting tin that’s large enough
to snugly fit the salmon. Pour over
the creamy mushrooms. Season
to taste. Lay the salmon on top,
down the middle of the dish, with
the rounded-side up. Season the
salmon and drizzle over the
lemon juice, then scatter over
the breadcrumbs so the fillet is
completely covered.Can be prepared
up to 24 hrs ahead and chilled.
3 Heat the oven to 200C/180C fan/
gas 6. Dot the butter over the salmon
and bake for 30-35 mins until the
fish is just cooked through, the
crumb is golden and the cream has
bubbled into the spinach. Leave to
rest for a few minutes, then serve
the salmon and spinach at the table
straight from the dish.
GOOD TO KNOWfolate•omega-3•1 of 5-a-day
PER SERVING657 kcals•fat 52g•saturates 24g

• carbs 10g•sugars 2g• ibre 1g• protein 34g•
  salt 0.5g