Spring Salmon - Gourmet Goddess Returns

Well, it’s been a while but I’m back in the kitchen after a rather longer than intended winter break. The few weeks I thought I would be away from cooking and blogging turned into almost two months, thanks to an overseas work trip to New Zealand (with a week or so of road trip around the North Island thrown in at the end) and our household being laid low by illness in past few weeks. Let’s just say that the cooking that has been happening (when it was happening at all) was very basic and far from Gourmet Goddess worthy, so I promise that you haven’t been missing out on much in that department!

Since my last post, the weather has completely changed, Winter has left us here in Australia and we welcome the start of Spring - and the appearance of a whole lot of gorgeous Spring produce. I love this season, as all my favourite fruit starts to come in to season, especially strawberries, blueberries, mangoes and the first stone fruit – peaches, nectarines and plums. Asparagus is everywhere, and it’s local (although still check the labelling and reject any dodgy imports which may still be around) At this time of the year it is great quality and also inexpensive so there’s no reason why you can’t eat it every day if you wanted to.  One of my favourite things in the world is asparagus, soft poached eggs and creamy goat cheese and I eat this often at this time of the year. Delicious! I have updated the “what’s in season?” section on this page to give you an idea about what you should be looking for at the greengrocer right now. Have a look at the list and get some inspiration for some spring dishes.

I thought I would share a super healthy, light and delicious spring recipe as my first post of this season. It is fast to put together, very good for you and uses a selection of lovely spring vegetables. It is also super low carb (if that sort of thing turns you on) Feel free to add whatever fresh herbs take your fancy, or some chilli for a spicy kick. This would also make a really nice lunch platter – cook a few salmon fillets and arrange them on a larger serving plate to serve a whole bunch of people. I made this dish for dinner last night and it literally took me 15 minutes from preparation to table – and I wasn’t even rushing. Easy and yum!

Pan Fried Salmon with Corn Salsa

You will need:
2 Salmon Fillets (about 150g each), 1 cup cooked corn kernels (I cook the corn on the cob and then cut off the kernels), 3 radishes finely chopped, 1 small Lebanese cucumber de-seeded and finely diced, 1 cup diced fresh cherry tomatoes, 2 tablespoons Spanish onion finely chopped, 1 tablespoon chopped continental parsley, 1 teaspoon finely chopped lemon balm (if you don't have this, substitute with fresh mint), salt & pepper, a drizzle of olive oil for pan frying.

Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, dash of Tabasco, 1 teaspoon sugar, salt and pepper. Fresh lemon to serve.

Method: Check the salmon and remove any bones you might find with a pair or tweezers. Wipe the salmon with some paper towels and set aside.

In a bowl, combine the corn, radish, cucumber, tomatoes, onion, parsley, lemon balm (or mint). Season with salt and pepper.

Whisk together all of the dressing ingredients. Season generously and pour over the salsa mixture. Combine and put aside until ready to serve.

Heat a non stick pan to a medium heat. Drizzle a small amount of olive oil over the pan. Cook the salmon until golden on the outside but still slightly springy to touch. Be careful not to overcook the salmon or it will dry out.

Serve with the salsa and fresh lemon right away.

Serves 2

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Beautiful Berowra Waters Inn

Approaching by boat -

Berowra Waters Inn from the water

 

It was my birthday yesterday, and my lovely husband decided to treat me to a long lunch at the Berowra Waters Inn. This destination restaurant has been on my must do list as it was closed for a while there, reopening with a new chef Brian Geraghty (ex Quay, Bilson's) and so I was thrilled to finally get the chance to enjoy their food and the gorgeous riverfront setting on my birthday. The restaurant is set amongst bushland on the Hawkesbury River, a one and a half hour drive from Sydney. The venue itself is only accessible by boat or seaplane - so if, like us, you have neither of these forms of transportation - you take advantage of the restaurant's private boat, that picks you up downriver at an agreed time, and ferries you back when your meal is over.

 

The short boat trip up to the restaurant is really gorgeous and sets the tone for the whole Berowra Waters Inn experience. The winter sun reflected off the water and river birds flew along the edges of the trees as we approached the inn to disembark at the private wharf. From the moment you step on the boat you feel as if you are destined for something special.

 

 

The Dining Room

 

After a warm welcome from the staff, who meet you at the wharf, you are ushered up the stairs to the simple, light filled dining room. The design makes the most of the river view, with floor to ceiling windows that let you watch wildlife and riverboats as you enjoy your meal. I think lunchtime really is a great time to visit Berowra Waters Inn, giving you the maximum opportunity to enjoy the stunning setting.

 

The menu is a degustation style, and diners choose from either four or seven courses, with or without matching wines. We opted for seven courses, and went for wine by the glass - I always find the matching wine option too much if I am having lots of courses, and would rather consult the Sommelier for a couple of recommendations instead. We started off with a glass of luscious Gosset Champagne (well, it was my birthday!) and settled down to an afternoon of some really beautiful dishes.

 

A very pretty looking amuse bouche of apple and aromatic cheese, and a velvety chicken liver parfait in a crispy tuille began our meal. Incredibly delicious, with such rich flavours and interesting textures. Definitely a winner.

 

Amuse Bouche -

Cheese "Apple" & Chicken Liver Parfait

 

I was really excited to see scallops on the menu, being one of my very favourite kinds of seafood. This dish was light and luscious, with beautifully pickled discs of root vegetables which worked so well with the rest of the ingredients. A great start to lunch.

 

 

Scallop, Horseradish Cream, Rye & Root Vegetables

The next seafood dish of confit ocean trout was soft, buttery and delicious - the addition of crispy dashi wafers made this dish such a delight to eat.

Confit Ocean Trout, Smoked Milk, Dashi & Lemon

 

A beautifully cooked, gelatinous and glazed piece of pork belly was the centerpiece for the next dish, with a reduction of honey mead (yum!) and paired with green tomato and sweet Moreton Bay bug meat. A crunchy rye crumb gave this dish lots of textural interest. Really loved this one.

Pork Belly, Honey Bug, Mead & Green Tomato

 

An indulgent combination of fish, prawns, pine nuts and winter truffles gave the next dish a very rich and indulgent feel. Sitting there, enjoying winter truffles, drinking good wine and looking out over the Hawkesbury, I must admit I felt very spoilt indeed!

Whitefish, Broccoli Veloute, Karid Prawn, Pinenut

& Winter Truffle

 

A meaty, savoury course of slow cooked Kobe brisket, leek and stinging nettle was full of rich winter flavours, without being overpowering. The caramelised leek was a delicious sweet accompaniment to the robust flavour of the beef.

Slow Cooked Kobe Brisket of Beef

Braised Leek, Stinging Nettle

 

The cheese course was one of my favourite dishes of the day. A light as air blue cheese parfait in a crispy shell, creamy red onion sorbet and fresh, shaved walnuts. A knockout combination and so beautiful on the plate. 

Blue Cheese Cigar, Red Onion Sorbet,

Shaved Walnut & Celery

 

A surprise pre-dessert of pannacotta and tangy, fresh raspberry was a great transition into the final dessert course. 

Yoghurt Pannacotta with Raspberry Foam

 

The finale was a hazelnut and mandarin dessert that was just beautiful - the toasty, almost marshmallow texture of hazelnut parfait with milk sorbet and a punchy, citrus mandarin gel. Really delicious and a great way to end the meal.

 

Hazelnut Parfait, Mandarin Gel & Milk Sorbet

 

Well..... almost the end of meal. The coffee is seriously good (funnily enough, the blend is from The Grounds Roasters in Alexandria, just around the corner from where we live) and some lovely sweet morsels to enjoy with it.

 

 

Grounds Roasters Coffee

Apple Cakes & Rose, Lime & Chocolate Macarons.

 

So, the verdict on Berowra Waters Inn? Just beautiful. Definitely one of the best meals we have ever eaten in Australia and in such a stunning setting. We both agreed we would visit again and check out the menu when the season changes. It really was a special way to spend my birthday.

 

If you wanted to enjoy the food and wine and not drive home, there is riverside accommodation nearby, or you could always stay on a Hawkesbury houseboat overnight. Now that would be really something special!

The sunlight over the Hawkesbury,

as we were leaving in the afternoon

 

 

For more information on reservations and how to get there, check out the Berowra Waters Inn website: http://www.berowrawatersinn.com/  or call them on (02) 9456 1027

 

******

 

 

Japanese Inspiration

This week I have turned to Japan for my inspiration - I know I have some Japanese readers, so first let me say that my dish is by no means traditional and I am far from being a proficient Japanese cook - I just love the food! This recipe is just my Gourmet Goddess take on some Japenese flavours, using some beautiful salmon, a selection of yummy seasonal mushrooms, Soba (buckwheat) noodles, seaweed and vegetable broth.

This dish was very easy to make, but don't be limited to what I put together. You could substitute any kind of firm fish for the salmon, different stock, another variety of noodles (Ramen would be great) or other vegetables. Whatever is in season and fresh. I took advantage of the great mushrooms around at the moment, mixing Shitake, Enokki, Swiss Brown and Oyster mushrooms for more complex flavours and textures. I used bought stock for convenience, but of course you could make your own.

A selection of mushrooms for the dish - 

Shitake, Swiss Brown, Oyster and Enokki

You will find the Nori (seaweed) , Mirin (cooking wine) and Soba noodles at most Asian grocery stores - ask them to point you toward the Japanese ingredient section. This dish serves 2 people and took around 40 minutes to make - the fiddliest part was pulling all of the bones from the salmon with tweezers. So here is what I ended up with - a lovely healthy dish with lots of flavour, and a little touch of Japan. And for my Japenese readers - あなたの夕食を楽しみなさい! (That's "enjoy your dinner!" for the rest of us)

Crispy Salmon with Nori

Soba noodles & mushroom broth

You will need: 2 pieces of salmon fillet – skin and bones removed, 1 sheet nori (sushi seaweed) , 3 cups vegetable stock, 1 whole clove garlic, about 6 generous slices fresh ginger, 2 tablespoons mirin (Japanese cooking wine), ½ cup finely sliced spring onion, about 2 cups sliced mushrooms (use a combination if you can – I used Shitake, Enokki, Swiss Brown and Oyster mushrooms), 1 teaspoon vegetable oil (and some extra to pan fry the fish) 2 teaspoons sesame oil, about 80g of Japanese Soba (buckwheat) noodles. Most are sold in packs that contain bundles of noodles – I used 1 bundle, 1 teaspoon sesame seeds, soy sauce to serve.

Method: First, Cut you salmon into 3 pieces lengthways – this will give you 6 pieces. Now cut the nori in half, and then each half into 3 pieces. This will give you 6 pieces of nori.

Wrap a piece of nori around the salmon – you can make it stick by using a little bit of warm water as “glue”. Do this for all of the salmon. Set aside.

Now, make the broth - Add the mirin, garlic and ginger to the vegetable stock and bring to a gentle simmer. Allow to simmer for about 10 minutes. Remove the garlic clove and the ginger

Add the noodles and cook until just tender. Remove the noodles from the stock and place them in 2 serving bowls. Be sure to keep the stock!

In a hot frypan, add 1 teaspoon vegetable oil and the sesame oil. Add the mushrooms and cook for about a minute (you want them to still have a decent amount of shape and firmness) Arrange the mushrooms in the serving bowls with the noodles. Wipe out the frypan, ready to cook the salmon.

Pour a little vegetable oil into the hot pan. Cook the salmon for about about minute or so, until it is cooked through and slightly golden turning gently.

Pour the broth over the noodles and the mushrooms, place the salmon on the top of the noodles and garnish with spring onion and sesame seeds. Drizzle over a little bit of soy sauce just prior to serving.

Serves 2.

******
 

70's Restaurant Revisited - Salmon En Croute

Ahhhhhh.... pastry!!! Is there nothing that can't be enhanced by being enveloped in a golden, puffy shell of buttery goodness? I will happily knock up a batch of shortcrust pastry, however I think I join most people in being a bit daunted by making my own puff pastry and opt for buying those super convenient sheets that can be pulled out of the freezer on a whim.

Recently at the Good Food and Wine Show in Sydney I was lucky enough to come across a producer of beautiful pre made pastry called Careme. Based in the Barossa Valley, they produce a variety of gorgeous hand made pastry varieties, rolled and ready to use. The quality will knock your socks off - like nothing you will find on the supermarket shelf. I am a complete convert to their gorgeous products and although they cost more and may be a bit harder to find, they are definitely worth it for the top notch results they give. To find out how to get your hands on beautiful Careme pastry, check out their website for more information:  http://www.caremepastry.com/

Today's recipe used a sheet of Careme puff pastry and is actually what I would classify as a super retro and frankly out of fashion pastry dish - up there with Vol au Vents! But let's be honest here, who doesn't still love a Vol au Vent? I decided to totally embrace the 70's trend for wrapping things in pastry and thought I would resurrect an old 70's restaurant/dinner party favourite - Salmon En Croute. Salmon, pastry.... what's not to like? I have taken this dish and added a delicious creamy cauliflower puree to the mix and also included some lovely fresh herbs. The result is a delicious, easy dish that looks a bit more posh and technically difficult than it actually is. So, pretend it's 1975 and get your Salmon En Croute on!

Layering the ingredients.........

Wrapping, glazing and finishing with poppy seeds........

Fresh from the oven, ready to be plated up.......

Salmon En Croute

with sugar snap peas and asparagus

You will need: 1 large fillet of salmon (about 500g), 1 sheet puff pastry about 30cm x 30cm. (I use Careme brand but any kind will work) 1 egg, 1 teaspoon water, 1/2 whole Cauliflower, 3 tablespoons butter, 2 tablespoons cream, 3 tablespoons finely grated parmesan cheese, 2 tablespoons chopped continental parsley, 1 tablespoon chopped dill, 2 tablespoons chopped chives, 1 teaspoon finely chopped thyme or lemon thyme, 1 tablespoon poppy seeds, salt and pepper.

Method: First, make the cauliflower puree. Cut the cauliflower into florets and boil in salted water until soft. Drain well and puree. Add 2 tablespoons of the butter, cream, parmesan and season very generously with salt and pepper. Mix well and set aside to cool.

Carefully remove any bones from the salmon using a pair of tweezers. Now remove the skin and season the salmon with salt and pepper.

Preheat the oven to 220C. Mix all of the herbs together in a small bowl.

Line a tray with baking paper and place the sheet of puff pastry on the tray. Spoon the cooled cauliflower puree on to the pastry and sprinkle half of the herbs over the top. Now place the salmon on top of the puree and sprinkle the rest of the herbs over the fish. Put the remaining 1 tablespoon of butter in small bits over the fish. Season again with salt and pepper.

Whisk the egg in a bowl with 1 teaspoon of water. Fold the pastry until it meets in the middle and pinch the edges together well (you don’t want it to pop open during cooking) Do the same with the ends. Brush the parcel with the egg mixture and sprinkle the poppy seeds over the top. Put a few holes in the pastry with a knife to let any steam escape while the parcel cooks.

Bake at 220C for about 20-25 minutes until the pastry is puffed and golden. Allow to rest for 5 minutes before cutting into slices and serving.

Serves 2-4 people

*******

A Salmon Tale....

I love salmon. The lovely pinkish flesh, the delicious buttery taste and that luxurious texture. One of the best bits of the salmon is the tail - often overlooked in favour of the chunkier parts of the fish, it has a delicate marbling of fat through it that makes it moist and super tasty. It rarely has any bones (occasionaly if you buy a super large sized piece you may find one or two, but this isn't common) and it is easy to cook. Salmon tail is also a great way to enjoy this beautiful fish if you are on a budget - salmon steaks can be quite pricey, but with the tail you are not getting bones and it is not as chunky as the rest of the fish. Win!

Apart from tasting amazing, salmon is also incredibly good for you, crammed with Omega 3 oils, high amounts of protein and chock full of vitimin D. Great for your skin, your hair and the rest of you!

Regular Gourmet Goddess readers will remember the fish cooking technique I learned in Paris last year - placing the fish on a bed of herbs or aromatics, to cook the fish gently and infuse it with heaps of flavour. Well, today's recipe uses that same technique, this time with fennel as the star flavour. I know many people are hesitant to use fennel - but it really works beautifully in this dish, imparting a delicate herbaceous character to the salmon that is just gorgeous.

The salmon before it went into the oven -

nestled cosily on a bed of fennel,onions,red onion,parsley and garlic.

I decided to team the salmon with a salad of watercress and pink grapefruit. The peppery nature of the watercress and the sweet tang of the grapefruit is a lovely contrast to the rich, buttery taste of the salmon. I added a very simple poppyseed vinigarette for the dressing.

With the salmon itself, I made a very simple, throw together with one hand behind your back, caper butter. You could easily add garlic or other herbs to this if you wanted to, but it was a weeknight, I was hungry and it was "cooking night" on SBS, so I wanted something fast and easy so I could get my weekly dose of Adriano Zumbo and Anthony Bourdain!

This whole dish took about half an hour to create, so it makes a great midweek meal or stress free dinner party dish. And here it is, in it's pinky, salmon-ish glory.....

And after....succulent salmon and infused with all those great flavours,

served with caper butter, a watercress and pink grapefruit salad and poppyseed dressing.

You will need:
For the salmon - 1 salmon tail, 1 tablespoon chopped continental parsley, 2 cloves sliced garlic, half a red onion cut into thin slices, the green part of 1 fennel bulb cut into slices, salt and pepper, a splash of olive oil.

For the sauce - 1 heaped tablespoon salted butter, 2 teaspoons roughly chopped capers, salt and pepper.

For the salad - 1 bulb fennel sliced finely (white part only - you will use the green part for the roasting of the fish), 1 pink grapfruit cut into segments with the white pith removed, half a red onion sliced finely, a couple of handfulls of watercress (trim the larger tough stalks off so that you are mostly left with the delicate leaves)

For the salad dressing - 2 tablespoons white balsamic vinegar, 2 tablespoons good quality olive oil, 2 teaspoons poppyseeds, 1 teaspoon sugar, pinch of salt, pinch of cayenne pepper, a little black pepper to taste.


Method:
First, preheat the oven to 220C. Then, line a baking tray with baking paper.
Combine the parsley, garlic, onion and green part of the fennel and place it on the baking tray in a thick layer the size of the salmon tail.

Check that the salmon does not have any bones by feeling the surface of the flesh - it is unlikely that you will come across any in the tail, but if your fishmonger has given you a large peice, you may occasionally find one or two. Use tweezers to remove any that you find.

Rub the salmon all over with olive oil and season with salt and pepper. Lay the fish on top of the fennel mixture. Set aside.

Now make the salad dressing - simply whisk together all of the dressing ingredients until it starts to emulsify (you will know this is happening when it has thickened slightly) Taste for seasoning and adjust if necessary. Set aside.

Place the salmon in the oven and bake for 10-15 minutes, depending on the size of the salmon. Watch how it is going so that you do not overcook it - the flesh should yield slightly when you press on it.

While the salmon is cooking, toss together your salad ingredients and arrange on your serving plate, without the dressing.

Now make the caper butter - just combine all of the ingredients in a warm pan until the butter is melted. Set aside.

When the salmon is cooked, take it out of the oven and allow it to rest for 5 minutes. Lift the salmon off the bed of fennel and place on your serving dish. Spoon the caper butter over the salmon.

Dress the salad and serve with the fish. Delicious.

Serves 2 for a main course or 4 for an entree.

******

Today's Catch - Sensational Salmon.

Hi everyone - We are back from New Zealand and so impressed by the fantastic food that we ate while we were. You know how much I love seafood and I have to say it was pretty much a seafood - fest! I have been told that seafood that comes from colder water has a better flavour - don't know if that is actually true - but the best seafood I have eaten this year has been from the waters around Scotland and New Zealand. There could be something in it? I am preparing a run down of my favourite NZ food experiences to share with you all, so stay tuned for that. Is it wrong that most of the photos I took when I was away were of food?

So, staying on the seafood theme, today's recipe uses fresh salmon fillets, with clean flavours and an elegant presentation that would suit a dinner party. I took the salmon fillets, fresh herbs, a handful of gorgeous green pistachio nuts and a pink grapefruit from the fruit bowl to create this tasty dish that is a breeze to make and a delight to eat. I used quite large fillets, but you could use small ones and have this as a lovely light entree. Just remember to reduce the cooking time if you choose the mini option.

I love citrus with seafood, and the pink grapefruit gives just the perfect balance of sweetness and tartness, as well as that lovely blush of colour. You don't even need a complicated dressing for this salad - I just used a drizzle of good extra virgin olive oil and a touch of salt and pepper. The juice from the grapefruit and the oil is all that is needed. For the accompaniment, I used a tangy continental yoghurt as the base for a creamy sauce that has a little kick of horseradish to compliment the richness of the salmon. This sauce also works well with simply grilled chicken or other seafood, so give it a try. My recipe today serves two.

Pistachio and Poppyseed Crusted Salmon

with Parsley and Grapefruit Salad

And Horseradish Yoghurt sauce.

You will need:
For the salmon - 2 salmon fillets, 1 large egg, 2 teaspoons water, 2 tablespoons plain flour, 1/3 teaspoon cayenne pepper, 1 cup breadcrumbs, 1 tablespoon pistachio nuts (unsalted and unshelled), salt and pepper, vegetable oil for shallow frying.

For the salad - 1 cup continental parsley leaves, 1/3 spanish (red) onion finely sliced, 2 tablespoons finely sliced red pepper/capsicum, Flesh of 1 pink grapefruit - be sure to remove all of the white pith. a drizzle of extra virgin olive oil, salt and pepper.

For the sauce - 1/2 cup natural yoghurt (I use the thick continental kind), 1 tablespoon mayonnaise, 1 tablespoon horseradish cream.

Method: First pin bone the salmon fillets, being sure that you remove all of the bones. Bones in your fish is a particularly bad look! A pair of tweezers is best for this.

Whisk together the eggs and water. Set aside. In a bowl or old plastic bag, combine the flour, cayenne and a few generous pinches of salt. Set aside.

In a food processor (or mortar and pestle), crush the pistachio nuts until they are quite fine. Combine these with the breadcrumbs and poppyseeds and a generous seasoning of salt and pepper.

Dust the salmon with the seasoned flour, then the egg mix, then the crumb mixture. Put them in the fridge for about 10 minutes.

To make the salad, just gently combine the ingredients and season with salt and pepper.

To make the sauce, combine all ingredients and mix well.

To cook the fish, heat a pan with a shallow layer of oil and cook each side until golden. This will not take long because of the natural oils in the nuts. Transfer to fish to a baking tray and cook in a moderate oven for 5-8 minutes depending on the size of the fillets.

Allow the fish to rest for a few minutes before slicing diagonally for presentation. Serve the fish with the salad and a spoonful of sauce.

******

Posh Pasta

Lush is the only way to describe today's dish - creamy, garlicky pasta and beautiful fresh asparagus, topped with pan fried salmon tail and goegeous salty salmon roe. This dish is extremely rich, so serve quite small portions - and if you are serving it with other courses it would be wise to choose light, fresh tasting options to avoid the meal being too heavy. The great thing about this posh pasta is that it is so, so easy to put together. Just be sure to choose super fresh salmon and make sure your asparagus is at it's very best. (Don't try and make this when the asparagus is less than perfect - the dish relies on the quality of the ingredients to make it shine)

If salmon isn't your thing, then you could substitute scallops or prawns in this recipe. Even a combination of both would work well. This dish needs to be made just prior to serving - definitely not a make ahead or freezable option. Have everyone at the table when you start this - give them a decent glass of wine and they won't mind waiting the 20 mins or so it takes to create this delicious dish. The amounts below will serve four.

Creamy garlic and horseradish  pasta

with asparagus, pan fried salmon tail and salmon roe

You will need: 4 small pieces of salmon tail (or salmon fillet), 2 tablespoons salmon roe, 2 bunches asparagus, 4 cloves crushed garlic, 1 large white onion, about 375ml pure cream, 1 tablespoon horseradish cream, splash of olive oil, salt and pepper, dry or fresh fettuchini/spaghetti for four (depending on how big you want the serves to be)

Method: Cut the woody ends from the asparagus and slice each spear diagonally into 3 pieces. Finely chop the onion. Set both of these aside.

Bring a large pot of well salted water to the boil (you will cook the asparagus and the pasta in this, so make sure it isn't too small) Add the asparagus and allow to cook for about a minute. Remove with a slotted spoon and run the asparagus under cold water to stop it cooking any further - it should still be quite firm to the touch.

In a seperate pan, add a splash of olive oil and cook the onion for a few minutes until it is soft and transparent. Now add the pasta to the pot of boiling sallted water and give it a good stir so that the pasta does not stick together.

While the pasta is cooking, return your attention to the sauce. Add the garlic to the onion and cook gently for a minute. Be careful not to brown the garlic or it will give an unpleasant bitter flavour. Now add the cream and stir well. Bring the cream to a simmer and add the horseradish cream. Taste it and season accordingly with salt and pepper. Allow the cream to simmer until it thickens and reduces in volume to about half.

Season the salmon with a touch of pepper. Heat a frypan or grill pan and cook for a minute of two each side, depending on the thickness. Be careful not to overcook the fish or it will become dry. Set the salmon aside to rest in a warm place while you assemble the rest of the dish.

Add the asparagus to the cream sauce. Drain the pasta and toss through the sauce so that it is evenly distributed. Divide the pasta into portions, top with the cooked salmon and finish with a spoonful of salmon roe. Gorgeous.

*****

Something delicious from the sea....

I had a bit of a seafood craving earlier in the week and wanted something hearty, easy to make and full of gorgeous delights from the sea. This dish fits the bill perfectly. It is very rustic and simple and only requires about as much time as it takes to cook some spaghetti. I threw in a few handfulls of fresh rocket at the end, which is delicious when it wilts and absorbs all the flavours of the seafood and the garlicky, lemony goodness. Yum! Use whatever seafood takes your fancy - I went for salmon, mussels, prawns and scallops this time. I have also made versions which included clams, calamari and balmain bug tails. Just visit your fishmonger and see what's good.

This pasta makes a great shared dinner party dish - just do a large bowl of it, add a big mixed leaf salad, some good crusty bread and a few bottles of red and your guests will love you forever. Bear in mind that it is not a dish you can make ahead - it needs to go straight from the stove to the table - but then, it is so fast and easy to do, you will only be away from your guests for a few minutes to throw it all together. Enjoy!

Seafood Pasta with lemon, capers and wilted rocket

You will need: 1 cup raw seafood per person (I used a mixture of prawns, scallops, salmon), 2-4 mussels per person, 1 large chopped red onion, -2 red chillis, finely chopped,1 tablespoon capers (I use the salted baby ones, soaked in water for a few minutes and drained. If you are using the big ones, chop them roughly for use), 1 or 2 cloves finely chopped garlic, a few handfuls of rocket  leaves, grated rind of a lemon, 2 tablespoons lemon juice, a splash of olive oil, a tablespoon salted butter, pepper to taste, 70-80g dry spaghetti or fetucchini per person.

Method: Put your water on to boil for your pasta, making sure you salt the water well.

Now, to the sauce. Heat a splash of olive oil in a pan and sautee the onion, chilli and garlic for about 5 mins. Add the seafood, except for the scallops and mussels. Cook for about 5 minutes. By now your pasta water will be boiling, so add your pasta to cook while you finish the sauce. Give it a stir so that it doesn't stick together.

Add the capers, mussels and scallops to the seafood mixture in the pan. Cover with a lid and allow to cook until the mussels open. Discard any that don't.

When the pasta is cooked, drain and add to the seafood, along with the lemon rind, lemon juice, butter. Taste for seasoning and add salt and pepper if you need to. Serve right away.

*****