Wednesday, 13 January 2016
Baked salmon with tomatoes and capers, braised leeks and celeriac with little roasties.
1. Parboil the chunks of potatoes, drain and roast in olive oil.
2. Halves tomatoes, add drained, rinsed capers, zest of half a lemon, and its juice. Put into roasting tin with olive oil. Plonk salmon on top, cover with foil, and roast for about 25-30 minutes.
3. Gently sautee chopped leeks and peeled and strips of celeriac, add crushed garlic, a sprinkle of fennel seeds and some white win. Simmer until celeriac is soft.
Grind of black pepper, and scoff.