Yesterday, I harvested these veggies, edible flowers & this lovely herb called dill & turned it into this lovely fish dinner. Only the sweet potatoes are not from our field. Mine are still growing in a big bag into our plastic conservatory!
Just look at this delicious dinner:
Let’s see how easy to make it really is.
Recipe: For 2 persons
For the spiced roasted sweet potato fries:
3 large big sweet potatoes, peeled & cleaned, cut up into fries, like photo above
black pepper: 10 grins
pink salt in a grinder: 10 grins
a fruity extra virgin olive oil: a few drizzles
dried couscous seasoning: 5-6 dashes
For the olive oil onion-mangetout mix:
fresh mange touts, straight from the field. I had about 40 of them.
1/2 white onion, straight from the field, peeled & finely chopped
that same fruity extra virgin olive oil like above
For the oven-roasted fish:
1 big salmon fillet, about 220 gr, cleaned, pad dry, cut up lengthways into 2, like photo above
2 fresh lemon slices, each cut up into 2
that same fruity oil as above
1 tablespoon fresh chopped dill, no stalks please
2 lemon slices, each cut up into 2
For the salad:
mixed salad leaves, all washed, spun dry, like Amish deer tongue, little gem lettuce, edible flowers, red orach leaves, purslane etc.
lemon cucumber, peeled & cut up
Kumato or other tomatoes, cut up
a bit of mayo to serve
- Preheat your oven to 200°C ( 400 F) for 10 minutes. Take a fitted non-stick oven dish & place sweet potato fries in it, in 1 layer. Add black pepper, pink salt & couscous seasoning. Drizzle with that fruity oil, but not too much. Place into the hot oven & roast for about 25-30 minutes or until fully ready. Check often to prevent burning! When ready, turn oven off & check the fries with a fork.
- When your sweet potatoes fries, are just in the oven, prepare your fish dish. Take a fitted oven dish & smear it in with that same fruity oil. Take your salmon fillet, clean it & pad it dry. Season each fillet on the surface top in with black pepper & pink salt. Scatter your chopped dill all over the top, evenly divided. Now, top each fillet with 2 half slices of lemon. Drizzle a bit of that fruity oil all over the top of each fish fillet. Place into the hot oven on the lower shelf for about 15-20 minutes or until cooked through. Take the fish dish out of the oven & place aluminium foil over the dish to let the fish rest for 5 minutes before eating!
- At the same time, boil your mangetouts for about 5 minutes or until cooked through. Drain & cool off under running cold water to keep their green fresh color! In a small cooking pot, heat up a bit of that same fruity oil. When hot, add chopped white onion. Fry until cooked through browned. This took me only a few minutes. Add cooled cooked mange touts & season with black pepper & pink salt. Check seasoning. Keep hot.
- Plate up, like photo above! We served yummy mayonnaise with this lovely salad-flower-dinner! Enjoy, sweeties! xxx Love, Sophie! x