Brancaster Allotment Society

Salmon with buttered leeks and lemon dressing – Peter Kane

A simple favourite way with salmon.

25gm/1oz butter (we use margarine).

4 leeks fresh from the allotment, washed and thinly sliced into circles.

4 x 125gm/4½oz Salmon fillets (skin removed if you prefer)

For the lemon dressing:

2cm/¾ piece fresh root ginger, peeled and grated.

2 x garlic cloves, crushed.

1 small red chilli, seeds removed and finely chopped.

2 table spoons lemon juice (Yuzu juice if you have it).

4 table spoons light olive oil

Salt and freshly grated ground black pepper

To garnish:

Small bunch coriander 

Radishes thinly sliced using a vegetable peeler 

• Preheat oven 200⁰C/180⁰F
• Heat the butter in a large frying pan, add the leeks, fry for a few minutes. Lower the heat and cook for 15 minutes, or until soft but not browned. Tip into an oven proof dish or roasting tin.
• Put the ginger, garlic, chilli, lemon juice, oil and salt and pepper into a bowl and stir.

Reserve 2 tablespoons of this dressing. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top.

• Bake for 12-15 minutes, or until the fish is just cooked. 
• Toss the coriander and radishes in the reserved dressing. Spoon the leeks onto  the plates and top with the salmon. Pile the radish and coriander on top of the salmon.
• This is a simple but very delicious dish

Broad Bean and Pea Risotto – Sue Lancey

Serves 2

150g broad beans

500ml veg. stock

25g unsalted butter

2 cloves garlic, finely chopped

½ 50g bunch spring onions finely chopped

110g Arborio rice

ḱḱ60ml white wine

75g garden peas

15g Parmesan, finely grated

1.   Blanch the broad beans in boiling water for 2 mins.  Drain, refresh in cold water, drain again and slip out of their skins.

2.   In a large saucepan, heat the vegetable stock to simmering point and keep warm over a low heat.

3.   In another saucepan, melt the butter over a medium-high heat, add the garlic and spring onions and sauté until soft.

4.   Add the rice and stir until all the grains are coated in butter.   Stir for 2 mins. until it looks translucent.

5.  Pour in the white wine, stirring.   Once it has almost absorbed, stir in a ladleful of hot stock.   Continue like this for 20 to 25 mins. until the rice is creamy and al dente.   

6.   When the stock is absorbed, stir in the peas and broad beans.   Season and garnish with the Parmesan to serve.