Page 135 - The Australian Womens Weekly Food

Book Extract
ROAST SALMON WITH
FENNEL & APPLE SALAD
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ STANDING) SERVES 10
2.5kg whole salmon, cleaned,
head removed
1 medium onion (150g),
sliced thinly
1 medium lemon (140g), sliced
4 fresh bay leaves
6 sprigs fresh basil
2 tablespoons extra virgin olive oil
1 cup (250ml) verjuice
(see tips on page 133)
lemon wedges, to serve
FENNEL & APPLE SALAD
¼ cup (40g) dried currants
¼ cup (60ml) verjuice
80g fresh flat−leaf parsley,
leaves and stems
1 large fennel bulb (550g)
2 small apples (260g)
¼ cup (60ml) extra virgin olive oil
1 Preheat oven to 200°C/180°C fan.
2 Wipe salmon cavity clean; season CHEESECAKE
inside and out. Fill cavity with onion,
lemon, bay leaves and basil. Secure
opening with skewers.
3 Line a large oven tray with foil,
then baking paper; brush paper with
oil. Place salmon in the centre. Pour
verjuice over salmon; fold foil and
paper over salmon to enclose tightly. 2 tablespoons icing sugar
4 Bake salmon for 50 minutes or 2 tablespoons water
until almost cooked through. Remove
from oven; stand for 20 minutes.
5 Meanwhile, make fennel and
apple salad.
6 Carefully peel away skin from 500g cream cheese, softened
salmon. Transfer salmon to a large
platter. Remove skewers.
7 Strain cooking juices into
a small saucepan; place over high
heat for 2 minutes or until hot.
8 Top salmon with half the salad; 1 Grease a 20cm springform pan;
drizzle with warm cooking juices. line base and side with baking paper.
Serve salmon with remaining salad, 2 Process biscuits and caster sugar
reserved fennel fronds (from salad) until fine crumbs form. With motor
and lemon wedges. operating, gradually add butter until
well combined. Press biscuit mixture
FENNEL & APPLE SALAD over base of lined pan using the back
Combine currants and verjuice of a spoon. Place pan on an oven tray;
in a small bowl. Cover; stand for refrigerate for 30 minutes.
10 minutes or until required. 3 Preheat oven to 150°C/130°C fan.
Pick leaves from parsley; finely 4 Make raspberry ricotta filling;
chop half the parsley stems, discard pour filling into lined pan.
remaining stems. Reserve fronds 5 Bake for 50 minutes or until
from fennel. Thinly slice fennel using cheesecake is cooked around the
a mandoline or V−slicer. Peel and edge but still slightly wobbly in
core apples; cut into matchsticks the middle. Turn oven off; cool
using a mandoline or V−slicer. cheesecake in oven for 1 hour
Place currant mixture, parsley leaves, with the door ajar. (The top of the
chopped parsley stems, apple, fennel cheesecake may crack slightly on
and oil in a large bowl; toss gently cooling.) Refrigerate for 4 hours
to combine. Season to taste. or overnight until firm.
6 Process raspberries, icing sugar
and the water until pureed. Strain
through a sieve into a small bowl.
Spread some puree over cheesecake,
then top with extra raspberries.
RASPBERRY RICOTTA Dust with extra icing sugar and
serve with remaining puree.
PREP + COOK TIME 1 HOUR 30 MINUTES RASPBERRY RICOTTA FILLING
(+ REFRIGERATION & COOLING) SERVES 8 Process the cheeses, sugar and milk
until smooth. Add eggs; process until
200g amaretti biscuits, broken
combined. Transfer
2 tablespoons caster sugar
mixture to a large bowl;
75g unsalted butter, melted
fold in raspberries.
125g fresh raspberries
125g fresh raspberries, extra
2 teaspoons icing sugar, extra
RASPBERRY RICOTTA FILLING
300g fresh firm ricotta
1 cup (220g) caster sugar
⅓ cup (80ml) milk
3 eggs
125g fresh raspberries
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