Salmon Tranche with Fresh Lime and Ginger Sauce

SKU
REC00089
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Half Size Enamelled Roasting Tin
Half Size Enamelled Roasting Tin
A3284
£32.00
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Bake-O-Glide AGA Splash Shield
Bake-O-Glide AGA Splash Shield
W2008
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AGA Grid Shelf
A1282
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18cm Cast Aluminium Saucepan
18cm Cast Aluminium Saucepan
W3400
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Char-grilling or frying fish is a smelly, smoky business, and to do this earlier in the day - or even the day before - is a huge advantage. Then all you have to do is blast the fish in the oven for a few minutes, and make a quick sauce.

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Description

Serves 6

  • 6 x 150g (5oz) slices of salmon fillet (cut from the centre of the salmon), skinned
  • Finely grated zest and juice of 2 limes
  • 1 x 5cm (1 in) piece fresh ginger root, grated
  • 6 tablespoons dark soy sauce
  • Freshly ground black pepper
  • 225g (8oz) butter
  • 3 tablespoons chopped fresh chives

Check that the salmon is without any small bones. (The easiest way to remove any is with tweezers.)

Put the zest and juice of the limes, ginger and soy sauce into a bowl. Season the salmon with pepper and turn in the marinade in the bowl. Cover with clingfilm, and leave to marinate in the fridge for a few hours or overnight.

Lift the fish out of the marinade, pat the top dry with kitchen paper and spread with a little of the butter. Strain the marinade into a small jug.

Preheat the AGA Cast Iron Grill Pan over a high heat on the hob for a few moments. When very hot add the salmon, butter side down, and char-grill until golden, about 1 minute. Lower the heat and continue to cook the salmon until it is just cooked through, 6-10 minutes, depending on the thickness of the fish. Lift out and keep warm.

Next quickly make the sauce and glaze. Pour the marinade into a pan, bring to the boil then whisk in knobs of the remaining butter until it has all been included. Stir with a wooden spoon over a high heat for a few moments until shining. No need to season. Take care not to reduce too much.

Arrange a fish fillet on each plate. Add the chives to the sauce and add a spoonful of sauce over on end of the dish. Serve with green vegetables.

To prepare and cook ahead: Marinate the salmon for a few hours or overnight. At step 4 brown the salmon quickly on one side, lift out, cool quickly, cover and keep in the fridge until ready to cook. You can do this the night before. To serve, arrange the fillets in an ovenproof serving dish, grilled side up, and reheat in the preheated oven at 200°C/400°F/Gas mark 6 for about 6-10 minutes. To test when done, check to see the fish is cooked through (or almost, if keeping it warm). Quickly make the sauce using the marinade, butter and chives before serving.

To freeze:Not suitable.

To cook in the AGA: Brown the salmon in a hot AGA Cast Iron Grill Pan for one minute on one side on the boiling plate. Transfer to a roasting tin, grilled side up. Bake the salmon on the grid shelf on the floor of the roasting oven for about 8 minutes or until the fish is a matt pale pink all through.

Recipe by Mary Berry, Cook Now, Eat Later.

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