Fish Recipes
Salmon in Parma ham with celeriac chips
Here’s a delicious and easy way to make a good supper with salmon.
Ingredients
- 800g/1lb 12oz celeriac, peeled and cut into 2cm/¾in-thick chips
- 2 tsp olive oil
- 1 unwaxed lemon, finely grated zest and juice
- 4 x 120g/4½oz skinless salmon fillets
- 4 x 40g/1½oz slices Parma or other air-cured ham
- 20 cherry tomatoes, ideally on the vine
- 200g/7oz mangetout
- 200g/7oz Savoy cabbage, thinly sliced
- salt and freshly ground black pepper
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes.
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Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham.
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Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through.
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Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don’t have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.)
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Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes.
Salmon in Parma ham with celeriac chips