May 28th, 2015 by Lesley

Wow, what a wonderful few days, the sun has been shinning and it is really starting to feel like summer is on its way.









I have been looking at new recipes (nothing new there) and decided that it needed to be salmon, I do love the wonderful pink shades of fresh salmon, a lovely summer dish and this one is ideal as a mid week dinner or it is elegant enough for a dinner party.

Once you have tasted the roasted broccoli, you won’t cook broccoli any other way.

When we find salmon, either fillets or whole, then its a must for me, so hopefully you will enjoy this recipe/meal as much as we did.

This meal is cooked in 30 minutes, it takes a little preparation, but probably about 10 minutes, so a great one for a mid-week meal, we thoroughly enjoyed this dish, I know it will be on the menu again next week without a doubt.

I prepared the broccoli but cutting off the main stock and cut the florets into smallish pieces, and then tipped them into an oven tray, then poured over the olive oil, lemon and garlic mixture over the broccoli, mix them all together to make sure they are well covered in the oil mixture and then I place in the pre-heated oven (240c), I like to use a very hot oven, so you can get the charred edges, there is just something that this type of cooking adds to the broccoli, it reminds me of the crispy seaweed you can get from the Chinese takeaway restaurants in Scotland. (I digress) Anyway the flavour is just fantastic.










Then I took the beetroot, I used 2 medium beetroots from a vacuum pack, they are already cooked, so it is again the charring that makes all the different to the beetroot. I cut each beetroot into quarters and placed into an oven proof dish and drizzled over the olive oil and balsamic vinegar. Popped them into the oven with the broccoli and then it was time to get the salmon fillets ready.

I placed the salmon fillets into a microwave dish, yes a microwave dish, this is the easiest and best way to cook Salmon, it takes no time at all, and they are cooked and still moist and delicious.

Cooking the salmon this way, reduces the fishy smell in the kitchen, there are lots of ways to cook the salmon, but this is my favourite.









So back to the salmon fillets, as I said, place them into a microwave dish, and top with the pesto, then cover with some cling film (plastic wrap), ready to be cooked when the vegetables are ready.

After the vegetables have been in the oven for 15 minutes, remove them and turn over so you can get the charring on all sides, place the trays back into the oven and cook for a further 15 minutes.









When the vegetables are cooked, remove them from the oven and place the salmon fillets into the microwave and cook on full for 2.5 minutes. Remove the salmon from the microwave and leave for 1 minute will your place the vegetables on your plates.

Transfer the broccoli and beetroot to your plates and then the salmon.

Again, this is a fantastic dish, I hope you enjoy it as much as we did.



Salmon Fillet with roasted broccoli and beetroot
Delicious pesto topped salmon fillets served with roasted broccoli and beetroot, a wonderful mid-week dinner and elegant enough for a dinner party. Once you have tried the roasted broccoli, you will not eat it any other way.
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Salmon Fillet with roasted broccoli and beetroot
Delicious pesto topped salmon fillets served with roasted broccoli and beetroot, a wonderful mid-week dinner and elegant enough for a dinner party. Once you have tried the roasted broccoli, you will not eat it any other way.
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
30 minutes
Servings: people
  1. Heat the oven to 240c.
  2. Pour the olive oil into a small bowl, add the crushed garlic and the zest and juice of the lemon, add a pinch of salt, mix together.
  3. Take the broccoli and break into the florets, cutting off the thick stocks.
  4. Transfer the broccoli to a baking tray and pour over the oil mixture, using 2 spoons, turn the broccoli around in the dressing to ensure it is well covered. Place in the oven and cook for 15 minutes.
  5. Remove the broccoli from the oven and turn over the florets, and place back in the oven for another 15 minutes, until the florets are charred on all sides.
  6. Cut the beetroot into wedges and place into an oven proof dish, drizzle over the olive oil and balsamic vinegar, and place in the oven for 25 minutes, remove after 10 minutes and turn over, then return to the oven for the remaining 15 minutes.
  7. Place the salmon fillets into a microwave dish, spread the top with the pesto and cover the dish with cling film, once the broccoli and beetroot is ready. Place the salmon into the microwave and cook on full for 2 minutes.
  8. Transfer the roasted broccoli and beetroot to the plate and then the salmon. Enjoy.
Recipe Notes

I usually serve 150 - 200 grams of salmon per person.

Share this Recipe
Powered byWP Ultimate Recipe

Posted in Mains Tagged with: , , , , , ,

Luxury Fish Lasagne
March 24th, 2014 by Lesley

Although my passion/obsession is cooking and creating new recipes and menus there are times that we do head out to enjoy the restaurants we have in the area.

Living in Sarthe (department 72) we have a number of reasonably good restaurants, but of course we have a favourite restaurant, ours is in Lavardin (41), Le Relais d’Antan, it is worth the 40 mins drive to the restaurant. It is one of those places that you feel very well looked after, the food and service is fantastic.

I enjoyed a birthday dinner there one year and we had the fabulous Langoustine Lasagne the chefs special. As such I had to try and recreate the dish as I wanted to enjoy over and over again.

The recipe below is my take on this wonderful dish, with my tweaks as I use various fish/sea food, to be honest you can use any combination of fish and sea food, it is your choice. Its a good idea to go and visit your fishmonger and see what is on special, you can also use smoked fish, as I do sometimes, but ensure you poach the smoked fish last or you will end up with everything tasting of smoked fish, not really the best result for this dish.









Once you have your selection of fish then you can get started.

Serves 4, prep time : 1 hr, cooking time : 30 mins


250g piece of trimmed fresh salmon
250g trimmed fresh white fish (haddock, cod, pollack etc.)
150g crevettes **
1 baby leek, blanched and cut into 1in-long batons
1 large carrot, cleaned and cut into 1in-long batons
1 small courgette, cleaned and cut into 1in-long batons
125g grated Gruyere 400ml fish velouté

Fish velouté,

3 shallots, peeled and thinly sliced
7g unsalted butter
500ml white wine
½ litre fish stock
½ litre double cream  


To make the velouté: Cook the shallots in the butter until soft, without any colour.

Deglaze the pan ( to dislodge any flavoursome brown bits stuck to the pan sides from the sautéing) with the white wine, boil and reduce to a syrup. Add the fish stock, boil again and reduce by half. Add the double cream, return to the boil and simmer for 5-8 minutes to reduce to a coating consistency. Pass through a fine sieve. Chill and cover with clingfilm if not using immediately.

To make pasta sheets:

200g plain flour
2 egg


Sift the flour into a bowl and make a well in the middle. Crack the eggs into the flour and mix together to form a dough. Take the dough out of the bowl and kneed for a couple of minutes until it is smooth. Cover with cling film and put in the fridge to rest for 20 mins.




To make the fish lasagna :  Take the pasta out of the fridge and kneed gently, cut into 4 pieces and roll out slightly, then start to work through a pasta machine, taking down to the lowest point. Lay the sheets out on a floured surface to dry. When all the sheets are ready, cut the lengths into individual sheets ready for cooking.

Put a large pan of water on to start boiling, add the sheets of pasta a few at a time for 2-3 mins until they start to float, remove from the water onto a plate with baking paper to drain. Continue with the pasta sheets until you have all that you need to make the dishes, you will need 4 sheets per person.



Trim the pieces of fish, ensuring that any skin, bones and the brown bloodlines have been removed. Cut the fish into evenly sized pieces. Clean the crevettes, removing the head and hard shell.



Heat the fish velouté in a wide, shallow pan; gently poach the pieces of fish in the velouté until just cooked through, work in batches to ensure your fish has the room to cook. Remove from the pan and place in a dish. Drop the crevettes into the pan, and cook until they are just cooked, this should again only be a couple of minutes. Add the batons of leek, carrots and courgette and heat for a minute, remove to the dish. Everything should still be hot.

Take your plates from the oven ready to start building the lasagna, start with a little of the sauce and vegetables, then a pasta sheet and then some fish and some more sauce, continue until you have used the 4 sheets, and finish with some nice crevettes on top.

Serve immediately with crusty bread.

**Note You can use fresh or cooked crevettes, the cooking time is the only difference, if you are using raw crevettes, clean them as before, removing the heads and hard outer skin and when cooking they will change from grey to pink. Do not over cook the crevettes as they will become tough. Remember the crevettes will continue to cook once you have removed them from the cooking sauce, so remove them when they have just turned pink. If you are using cooked crevettes, you are only heating them, so they will only need about 1-1.5 mins to warm them through, again be vigilant as they are easy to overcook.

Posted in Mains Tagged with: ,