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SEA TROUT EN PAPILLOTE WITH OLIVES, ARTICHOKES, BASIL AND BROAD BEANS Serves 4 1 lemon, halved 4 small young artichokes (or 4 marinated artichoke hearts in oil, drained and quartered) 4 plump sea trout or salmon fillets (about 175g each) Handful green olives, pitted 100g broad beans, (podded weight) blanched and podded Handful basil leaves 50ml white wine 4 tbsp extra-virgin olive oil, plus extra to serve

Serve with...

Castell del Remei Oda Blanc 2012, Spain, £14.95

1 Preheat the oven to 180°C/350°F/Gas 4. Squeeze the juice of the lemon into a mixing bowl and fill with cold water. Pull the outer leaves from each artichoke and use a sharp knife to peel and trim the stem. Cut off the pointed ends of the leaves and use a teaspoon to take the hairy “choke” out of each (very young artichokes won’t have formed a choke). Drop the artichokes into salted, boiling water and simmer for 5 minutes, until tender. Refresh under cool water, drain and quarter. 2 Cut out four 30cm squares of baking parchment. Place a trout or salmon fillet in the centre of each square and divide the quartered artichokes, olives, broad beans and basil among them. Season well with salt and pepper. 3 Fold each square loosely over the fish to make four parcels, allowing extra room for steam. Before sealing, divide the wine and oil among them. The paper should hold if firmly folded, but secure it with string for extra security, if you wish. 4 Bake for approximately 15 minutes until the fish just flakes when pressed. Unwrap the parcels at the table, and drizzle with a little extra olive oil.

Alessi Glass Family goblet £5.50; Villeroy & Boch Oscar cutlery £429 for 12-piece set

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H A R RODS M AGA ZINE

OLIVE FOUGASSE Makes 4 loaves 600g strong white bread flour, plus extra for dusting 15g fresh yeast or 7g fast-acting dried yeast 2 tsp sea salt, plus extra to scatter over before baking 75ml extra-virgin olive oil, plus extra for drizzling Coarse semolina for dusting 120g pitted green or black olives, chopped

Serve with...

Juan Gil 4 Monastrell 2013, Spain, £9.95

1 Combine half the flour with the yeast and 250ml hand-hot water in a large mixing bowl. Beat with a wooden spoon (or a mixer paddle attachment) for 3 minutes. Cover with oiled clingfilm and set aside in a warm (not hot) place for 3– 4 hours. The dough will rise and fall during this time. 2 Add the remaining flour, 50ml hand-hot water, salt and oil. Knead by hand on a lightly floured surface, or in a mixer using a dough hook, for about 10 minutes, until elastic and smooth. 3 Cover the bowl with oiled clingfilm and leave to rise for an hour in a warm place, until the dough has doubled in size. (Alternatively, refrigerate to rise overnight, but remove the bowl from the fridge at least 30 minutes before baking.) 4 Preheat the oven to 230°C/450°F/Gas 8. Punch the dough firmly and halve it. Lightly oil two large, flat baking sheets and sprinkle lightly with semolina. Knead in the olives and divide the dough into four pieces. 5 On a lightly floured surface, roll each piece out to a 3cm-thick oval. Place two ovals on each baking sheet, then cut two short, vertical lines up the centre and three short diagonal slashes up each half. Gently pull each cut apart to form oblong holes. 6 Cover with damp tea towels or oiled clingfilm and set aside in a warm place for 30 minutes. Drizzle with olive oil, scatter with sea salt and bake for 15 minutes until golden. Cool on wire racks.

Profile for Harrods online

Harrods Magazine October 2014  

This month, the fashion team travelled to mysterious Mongolia to shoot the bold patterns, textured fleeces and tapestry ponchos in the autum...

Harrods Magazine October 2014  

This month, the fashion team travelled to mysterious Mongolia to shoot the bold patterns, textured fleeces and tapestry ponchos in the autum...

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