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Friday 28 February 2014

Pesto Sauce (Home Made) with Salmon

We love eating fish and our local fishmongers, within the supermarket,  is getting quite used to seeing me. I find the assistants are so pleased to help out with any questions/queries I may have with cooking times, what type of fish to use etc. Never be afraid to ask they are so willing to share their knowledge.

A favourite of ours is salmon with a pesto sauce, cooked either in a sealed bag, or wrapped in foil it’s a great dish. Bake in the oven at 200 or Regulo 6 for approx 20 minutes. Served with some lovely green beans and broccoli it’s a very nice tasting meal. 

Of course it would be wonderful if we did all grow our own basil, or choice of herbs. I know many do, a friend grows some in a window box from her flat, we do not all need big gardens!

My friend Delia, who I often confer with, courtesy of the internet was recently writing…. “Every year I grow enough basil leaves to see me through the summer and, most importantly, to make at least one home-made pesto sauce. A lot of precious leaves are needed to make up 2 oz (50 g), but it really is worth it as the home-made version puts all the ready-made ones in the shade. If you can get Pecorino Romano it has a more gutsy flavour than Parmesan but, if you can't, Parmesan will do well….”

If you’d prefer to make your own pesto rather than buy it from a supermarket here is how it’s done ….this recipe is taken from Delia Smith’s Summer Collection here

Serves 2 to 3
2oz (50g) fresh basil leaves
1 large clove garlic crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25g) Pecorino Romano grated

If you have a blender, put the basil, garlic, pine nuts and olive oil together with some salt in the goblet and blend until you have a smooth purée.
Then transfer the purée to a bowl and stir in the grated Pecorino cheese.
If you don't have a blender, use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste.
Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.

And as the saying goes …..’well there you have it’

So whether you choose shop bought or home made hope you like the idea.

All the best Jan


Beachbag said...

Ooo, Jan I love fish! This looks great. Thank you for my weekend food idea :)
Geri ;)

Anonymous said...

It's Friday it's just got to be fish:)

Lowcarb team member said...

Many thanks for stopping by and commenting - hope you enjoyed making this fish dish.

All the best Jan