Baked Salmon with Stuffing Caps
Fillets of salmon topped with a 'stuffing' mixture of finely chopped mushrooms and rashers baked in cream. The preparation of the 'stuffing' can be done in advance.
Ingredients
- 2 - 3 tablespoons Goodall’s olive oil
- 4 heaped teaspoons finely chopped onion
- 1 small clove garlic, crushed
- 6 button mushrooms, chopped
- Goodall’s salt and Goodall’s ground black pepper
- 4 small rashers, chopped finely
- 1/2 teaspoon Goodall’s thyme
- 1 teaspoon finely grated lemon zest
- 4 salmon fillets, 175-200g (6-7 oz) each
- 200 ml carton fresh cream
- A little Goodall’s thyme for the cream
- 25g (1oz) freshly grated parmesan (approx.)
Method
Preheat the oven to 200°C, 400°F, gas 6. Put an ovenproof dish into the oven to heat.
Fry the onion and garlic in 1-2 tablespoons of the oil until soft, then add the finely chopped mushrooms and fry until tasty. Season with pepper and a hint of salt. Transfer to a bowl with perforated spoon. Fry the rashers until crispy and add to the onion mix. Flavour with Goodall’s dried thyme and lemon zest.
If you have a food processor, buzz all these ingredients together to chop them even more finely. Fry the salmon in a little of the oil until just golden brown on both sides and transfer to heated ovenproof dish, placing the fillets skin side down.
Spoon the stuffing mix on top of each fillet, pressing firmly in place. Carefully pour a little cream over each one, pouring the remainder around the fish. Sprinkle a little salt and pepper and pinches of Goodall’s dried thyme into the cream.
Finally, scatter the parmesan cheese over the lot. Cover with buttered foil and bake in the preheated oven, cook for about 25 minutes until cooked through. Remove the foil for the last 10 minutes of cooking, until cream looks golden and slightly crusty.
Serve with new potatoes and green beans.