Ready for a delicious Easter meal? This month’s holiday ahead, celebrity chef Jamie Oliver A stuffed salmon is taken to the kitchen to prepare delights that will delight guests.
“What I like about this recipe is the method, which is incredibly easy to follow, to take salmon to a whole new level.” Together: It’s easy to make memorable meals The author, 46, says exclusively Our weekly. “It makes this incredible fish a reality and when it is cooked, the flavors are all mixed and blended together, which makes it completely delicious.”
For vegetarian guests at Easter gatherings, Naked chef Allam gives a pro tip by swapping the salmon entry for the Portobello mushroom.
Oliver first demonstrated his cooking skills on television in 1999, before starring in multiple food network programs and writing a tie-in cookbook.
“I really missed a live cooking show. I was at home this year, just growing things in my garden and cooking them, ”he said Food and wine His in March 2015 At home with Jamie Activities. “I am just happy to be free. It’s just the growing thing, which in itself is magical and bright and relaxing. And the cooking stuff – really good recipes. It’s just good cooking. “
At the time he added: “The whole growing thing is completely new to me. I personally put things on the ground and brought them out and cooked for three years of my life. I’m a country boy, so I did some, but I didn’t have my own vegetable garden, so it’s great. The most inspiring, interesting ingredient is natural ingredients. So when you can pick things up at a bend and go with it and get excited about it, I mean, it’s really exciting. I think that’s the reality: the ability for the public to get you, to listen to you, to learn or be inspired by you, and to run away with you. “
When England did not combine local delicacies, he often taught his five children cooking lessons. (Oliver’s children share with Poppy, 20, Daisy, 18, Petal, 12, Buddy, 11, and River, 5, wife Jules Oliver.)
“We’ve all been through some weird times lately, but for me, the thing that got me was family and food,” Jamie, who also shared Dog Conker with Jules, said in an April 2021 Instagram video. UK lockdown for coronavirus epidemic “Cooking is a great way to get some time out, it’s therapeutic, it’s great to do with kids or loved ones, and it’s great for discovering new things and making more adventurous choices.”
Scroll down to learn how to make his stuffed salmon dish:
Jamie Oliver’s stuffed salmon
- Stir in 1 tablespoon baby caper brine
- 10 Anchovy fillets in oil
- 2 sprigs of rosemary
- 10 mixed colored olives
- 1 tbsp fresh red chillies
- 1 lemon
- 2 tablespoons olive oil
- 2 1/2 pound side of salmon, on the skin, pin-sister
- Go ahead: you can prepare it in a day if you like. Place the capers in a small bowl, then toss in the anchovies and strip the rosemary leaves. Squash and olive peat, toss the meat in a bowl, then add the finely chopped peppers. Peel a squash, grate it and squeeze the juice. Add the olive oil and mix well. Cover and refrigerate overnight.
- 7 days: [If not prepping ahead] Place the salmon skin-side down in the middle of your largest roasting pan and use the tip of a small sharp knife to cut the meat deep at 1¼-inch intervals. Now use a knife to help you cut every thing. I start by dividing the olives and anchovies, then add the rosemary, pepper and caper. Take your time and enjoy the process. Sprinkle any excess around the salmon.
- To serve: Preheat the oven to 350 degrees. Roast the salmon for 20 minutes under the oven. Let it rest for 10 minutes, then serve.