Flower-Strewn Midsummer Salmon





I have always been fascinated by pretty edible flowers, frequently having visions of myself as an old lady, inviting people around for an afternoon tea consisting of cucumber sandwiches, lavender madelaines, courgette cakes and rose tea. Even just writing about it now puts a smile on my face!

So much for my love of edible flowers that I thought what better way to turn this fantasy into reality than by posting recipes and information here on my blog, and this way I don't have to wait until I am an old lady to do so!

A lot of the recipes I would like to make are now out of season. However, I have a few up my sleeve and the 'Flower-Strewn Midsummer Salmon' by Franceso Mazzei is one of them! (note to self, must visit Sartoria whenever a super celebration comes up! It looks amazing!)

This recipe is perfect and taken from 'The Scented Kitchen' and serves 4-6

Ingredients:


1kg salmon fillet, skin and bones removed
50g unsalted butter
2 marigolds, petals only
8-10 nastertium flowers
6 cornflowers, petals only
12 leaves of flat-leaf parsley
2-3 tbspoons dry cider

What to do:

Preheat the oven to 180C/gas mark 4.
Spread the butter all over the salmon and season slightly.
Place the flower petals and herbs all over the fish.
Put the cider in a roasting bag and then the salmon. Secure the bag tightly and place on a roasting tray and cook for about 20 minutes (for me, actually it took half an hour)
Remove the fish from the oven and let it rest.
Serve with potatoes and green salad.

Delectable!








* I ordered my flowers from the best! Maddocks Farm Organics, who were so helpful in advising on tastes of the different flowers, what's in season and when, alternatives, and accomodating to my specific needs. They were amazing and their flowers arrived cold, fresh and beautiful!








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