Roast Atlantic salmon with root vegetables and beurre blanc sauce

• Saucepan
• Small pot
• Small roast tray x 3
• Small bowl
• Wire whisk
• Sieve

• 4 fillets of Atlantic salmon
• 4 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

For the root vegetables

• 4 medium carrot, peeled
• 4 medium parsnips, peeled
• 2 medium beetroot, peeled
• 2 tsp of ground cinnamon
• 1 tsp of curry powder
• 4 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

For the beurre blanc sauce

• 225ml white wine
• 180g butter, cool and cut into cubes
• 1 sprig of fresh thyme
• 1 shallot, finely diced
• 1 tbsp of white wine vinegar
• 20ml lemon juice (½ lemon)
• Freshly ground black pepper
• Salt

1. Place the wine, vinegar, shallot and thyme in a small saucepan over medium heat and bring boiling. Allow to boil until the liquid is evaporated to about 2 tablespoons. Strain the liquid mixture through a fine sieve into a small saucepan. Put the saucepan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been nearly incorporated. Continue until the last cube of butter has been incorporated, remove from the heat and add lemon juice. Season with salt and freshly ground black pepper. Set aside in warm place stirring occasionally.
2. Preheat the oven to 160˚C/Gas mark 3.
3. Place beetroots in a pot cover with salted water and bring to boil. Reduce heat and simmer uncovered for 45 minutes or until beets are softened and are tender. Drain and run cold water over beets. Remove the root ends and skin. Make sure you wear kitchen gloves, so your hands don’t turn red. Cut beets into the wages and place on a small roast tray. Drizzle with rapeseed oil, seasoning with salt and freshly ground black pepper.
4. Cut each carrot and parsnip into three pieces and place on a small roasting tray. Add rapeseed oil, cinnamon, curry powder, salt and freshly ground black pepper. Toss well and put them in the oven together with previously prepared beets for 30 minutes.
5. Rub all Atlantic salmon fillets with rapeseed oil pop them into a roast tray and sprinkle with salt and freshly ground black pepper. Place them in the oven for 15 minutes or until the fish starts to flake easily.
6. Divide the root vegetables among warm plates pop on the salmon and drizzle with beurre blanc sauce and serve straight away.

Categories:
Fish and Seafood Gluten-Free

Tags:
Beetroot Butter carrot Curry powder Ground cinnamon Lemon juice Parsnip Salmon Shallots White wine

Seasons:
Autumn Winter