Our dynamic duo are surely not re-running this week’s Corbyn–Cameron suit-gate debate…?
Crumb-topped salmon with asparagus (Grembiule da Cucina)
… happily not – there’ll be no sartorial sparring in the cartoon kitchen!
In fact this week’s recipe pays homage to Fidget’s favourite Grembiule da Cucina (Kitchen Apron), a go-to source of honest Italian home-cooking. We say this at the outset because Fidget got inspired when he saw this mouth-watering dish in the blog – here’s the link to the original – and decided to bring his own twist to it.
Very simple to make, for two people you will need two thin fillets of salmon, 4–5tbsp breadcrumbs, 10–15 leaves fresh oregano (please don’t be tempted to use the dried variety) or a small bunch of tarragon finely chopped, 2tbsp olive oil, a large clove of garlic, a bunch of asparagus.
Roll the salmon fillets, tie them with cooking thread and lay them flat on an oven tray that has been covered with baking paper. Grate the garlic and mix it into the breadcrumbs, the herbs and the olive oil. Cover the salmon with the breadcrumb topping and bake in the oven at 180°/gas 4 until cooked (about 15min).
Meanwhile, blanch the asparagus in boiling salted water for a minute or two until just tender but still with some bite. Drain. Cut 1–2cm from the base and whiz the trimmings to a cream, adding a tbsp. olive oil. Just before the salmon is cooked, toss the asparagus spears in olive oil and a few drops of balsamic vinegar and place on the tray alongside the salmon.
To serve, distribute the creamy asparagus mousse on the plate, place the salmon and the asparagus (bundled and tied with a chive, if you wish) nicely on top and drizzle with a little more balsamic vinegar.
We may sometimes get our aprons mixed up in the cartoon kitchen, but, dear Simona of Grembiule da Cucina, we love your recipes – keep them coming!