We share the new cookbook with you from author Pascale Beale, Les Fruits: Savory and Sweet Recipes from the Market Table, and her recipes for "Hedgehog" Orange and Lemon Salmon. Enjoy. -Colleen Leonardi
"Hedgehog" Orange and Lemon Salmon
The first time I made this, I described it as “hedgehog salmon” because of the citrus “spines” that run along the top of the fish. The name stuck and now we all refer to it that way at home. You can, and I hope you will, eat the entire lemon slices with the salmon — Meyers are that good.
Serves 8 people
2 ½ pounds salmon filet
2 Meyer lemons — halved lengthwise and then thinly sliced
2 Cara Cara oranges — halved lengthwise and then thinly sliced
1 tablespoon olive oil
Large pinch of coarse
1 tablespoon Herbes de Poisson (or a mix of fennel seeds, mustard seeds and coriander seeds)
Juice of 1 lemon
Juice of 1 orange
1 Preheat the oven to 350 degrees.
2 Place the salmon in a large baking dish or on a sheet pan. Using a sharp knife, make 6–7 lengthwise cuts into the salmon. Make sure you do NOT cut the salmon all the way through; the cuts should be just deep enough to hold the slices of lemon and orange upright.
3 Insert alternating slices of oranges and lemons into the cuts.
4 Drizzle with olive oil. Sprinkle the fish with salt and Herbes de Poisson. Pour the lemon and orange juice over the salmon just before roasting.
5 Bake for 16–18 minutes depending on the thickness of the salmon. If it is more than an inch thick, it may take a minute or two longer.
6 Serve with the pan juices and the sliced fruit. Meyer lemons can be eaten in their entirety.
Surrounded by a family that has always been passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by her mother and grandmother. Author of A Menu for All Seasons cook book series, and the much acclaimed 2014 success SALADE: Recipes from the Market Table, now in its third printing, her latest title, Les FRUITS: Savory and Sweet Recipes from the Market Table will be released in late 2015. Pascale's food blog, The Market Table, can be found at PascalesKitchen.com.
Excerpted from Les FRUITS: Savory and Sweet Recipes from the Market Table by Pascale Beale. Copyright 2016 by Pascale Beale. All rights reserved. Excerpted with permission from M27 Editions LLC. No part may be reproduced or reprinted without permission in writing from the publisher.