CHEFS’ SPECIAL Whole salmon with roasted peppers, potatoes & anchovies SERVES 4 (PLUS LEFTOVERS) READY IN 1HR 50MINS PRICE PER SERVING £2.72
GINO D'ACAMPO This year I’ll be spending Christmas in Italy and I’ll be serving this roasted salmon to my family on Christmas Eve. It’ll take me straight back to childhood and it’s also a nice change from the usual roast. No one really enjoys that overstufed feeling – this recipe leaves room for a slice of panettone later.
1kg waxy potatoes, peeled and sliced about 1cm thick 5 large tomatoes, halved lengthways 4 yellow peppers, deseeded and cut into eights 50g tin anchovy fllets in olive oil, drained 6 garlic cloves, peeled and cut in half
8 fresh rosemary sprigs 160ml vegetable stock 6tbsp extra virgin olive oil, plus extra for drizzling 1 whole salmon (about 1.5kg) 1 Preheat the oven to 210C/ 190C Fan/Gas 7. Place the potatoes in a large pan and cover with water. Add 1tbsp of salt. Bring to the boil, cook for 5mins, then drain. 2 Tip the potatoes into a bowl with the tomatoes, peppers, anchovies, garlic and rosemary, and mix together. Arrange the vegetables in a single layer over the base of a large roasting dish, to make
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Recipe from Gino’s Italian Escape, by Gino D’Acampo
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78 | ASDA.COM/MAGAZINE | DECEMBER 2014
a bed for the salmon. Pour in the stock, season with salt and black pepper, then drizzle with olive oil. Bake in the centre of the oven for 30mins. 3 Meanwhile, make diagonal slashes in the centre of the salmon, then slash in the opposite direction to create a criss-cross pattern in the skin. Rub the fsh with the 6tbsp olive oil, season with salt and pepper, then put on top of the potato bed. Return the dish to the oven and bake for another 40mins or until the salmon is cooked through. 4 Serve the salmon with the roasted vegetables.
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Each 486g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
2,399kj High Low Low Low 573kcal 31.6g 5.3g 7.3g 0.97g 29% 45% 27% 8% 16% of your reference intake. Typical energy values per 100g: 494kJ/118kcal