百里香薯仔三文魚
Eog wedi ei Bobi gyda Thatws a Teim (Salmon Baked with Potatoes and Thyme Served on Creamed Leeks ) Cymric/Welsh Recipe
I was attempting to try to do the whole Recipe in Welsh But my Welsh is really Bad so I thought just the Title I think would be good enough ~DAW~
Salmon Baked with Potatoes and Thyme
Ingredients:
675g (1 1/2 lb) waxy potatoes, thinly sliced
1 onion, thinly sliced
2 tsp fresh thyme leaves (and extra to garnish)
450ml (1 4/5 cups) fish stock or vegetable stock
3 tbsp butter,
finely diced 4 salmon fillets (about 150g [5 oz] each), skinned
2 tbsp olive oil
1 tbsp crushed black peppercorns, for coating
salt and freshly-ground black pepper, to taste
Creamed Leeks to serve
See Creamed Leek Recipe*
Creamed Leeks Recipe *
Ingredients:
2 leeks, tops neatly trimmed
50g (1/4 cup) butter 200ml
(4/5 cup) double cream
salt and freshly-ground black pepper, to taste
Directions for Creamed Leeks
Split the leeks neatly down the middle then wash thoroughly to remove any grit.
Cut the leeks into pieces about 2cm (3/4 in) square. Melt the butter in a large pan, add the leek pieces and stir over high heat to coat in the butter. Fry gently until heated through, or until just wilted.
Add the cream and stir to combine. Bring the mixture to a simmer and reduce the heat (keep the cream bubbling but not boiling). Continue cooking, uncovered, until the sauce thickens to your liking. Season to taste with salt and freshly-ground black pepper, turn into a warmed dish and serve. This creamed leek dish is very traditional and works just as well with fish as it does with lamb.
Directions for Salmon Baked with Potatoes and Thyme
Arrange the potato slices in the base of a shallow baking dish (a lasagna dish is ideal), seasoning each layer liberally with salt and black pepper as you add them. Sprinkle the thyme over the top then pour in the fish stock or vegetable stock. Dot the top with butter, over with foil and transfer to an oven pre-heated to 190° (375°F, Gas Mark 5). Bake for 40 minutes then remove the foil and bake for 20 minutes more, or until the potatoes are almost cooked. Brush the salmon fillets with olive oil and coat with crushed black peppercorns (make sure to press them into the flesh of the fish). Arrange the salmon on top of the potatoes, over with foil then return to the oven and bake for 15 minutes, or until the salmon is opaque (remove the foil for the final 5 minutes of cooking). Transfer the potatoes and salmon to warmed serving plates. Garnish with a few sprigs of fresh thyme and serve with the creamed leeks.
