Yotam Ottolenghi’s baked salmon and sides for Easter – recipes

Updated at: Thu, 17 Aug 2023 03:01:03 GMT

Step 1

Prep 20 min

Step 2

Cook 30 min

Step 3

Serves 6-8

Step 4

First make the oil. Put the oil, anchovies and tomato paste in a small saute pan on a medium heat and cook, stirring, for five minutes. Add the chilli flakes and coriander seeds, cook for another minute, until fragrant, then take off the heat and add the garlic, preserved lemon and maple syrup. Stir to combine, then leave to cool for about 15 minutes.

Step 5

Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6 and line a 40cm x 30cm roasting tin with greaseproof paper. Arrange the sliced lemon all over the tray. Sprinkle the salmon with an eighth of a teaspoon of salt and plenty of black pepper on each side, lay it skin side down on top of the lemon slices, then scatter the tomato halves all around the edges.

Step 6

Pour the cooled oil and its solids over the salmon, and press the garlic slices flat against the fish’s flesh. Bake for 17 minutes (or up to 20, if you prefer it more cooked), then remove and leave to rest for five minutes.

Step 7

While the salmon is baking, make the salsa. Mix the olives, capers, preserved lemon, basil and parsley leaves, olive oil and lemon juice in a small bowl, then add an eighth of a teaspoon of salt and mix again. Scatter half the salsa over the salmon and serve the fish warm or at room temperature with the rest of the salsa in a bowl on the side.

Step 8

Prep 15 min

Step 9

Cook 20 min

Step 10

Serves 4-6

Step 11

Heat the oven to 240C (220C fan)/475F/gas 9. Put the oil and garlic in a small saucepan, making sure the cloves are fully submerged, then set on a medium heat and cook gently for 10 minutes, until the garlic has softened but not coloured. Take off the heat and leave to cool for 15 minutes.

Step 12

To make the tarator, put the bread in a medium bowl, add 125ml cold water, then leave to soak for 10 minutes, until the bread is very mushy. Tip into the bowl of a food processor, and add the confit garlic cloves and a tablespoon of their oil. Add the almonds, sherry vinegar, miso, cracked black pepper and an eighth of a teaspoon of salt, blitz for 10-15 minutes, scraping down the sides of the bowl as you go, until smooth and the consistency of thin aïoli, then pour into a bowl and cover with a plate.

Step 13

Put the broccolini on a large oven tray, drizzle over a tablespoon of the confit garlic oil, half a teaspoon of salt and a good grind of pepper, toss to coat, then roast for eight to 10 minutes, until the florets are lightly charred and the stems have softened. Remove and leave to cool.

Step 14

Meanwhile, make the caraway oil. Put the saucepan with the remaining 30ml confit oil on a medium heat, add the crushed caraway seeds and fry gently for a minute or two, until fragrant. Take off the heat and set aside.

Step 15

To assemble, drizzle the lemon juice over the broccolini, toss to coat, then pile on to a platter. Spoon the caraway seed oil on top and serve with the tarator on the side for dipping.

Step 16

Prep 10 min

Step 17

Cook 1 hr 35 min

Step 18

Serves 6-8

Step 19

Cut the potatoes into irregular shapes roughly the size of half a lime (ie, 4cm-5cm chunks) – the more edges they have, the more crisp they will be. Put them in a large saucepan, add cold water to cover, then add the table salt and one of the rosemary sprigs. Bring to a boil, then turn down the heat to medium-high and cook for 10-15 minutes, until the potatoes are easily pierced with a knife. Drain, discard the rosemary, then return the potatoes to the dry pan and leave to steam and cool slightly for 15 minutes.

Step 20

Meanwhile, heat the oven to 240C (220C fan)/475F/gas 9. Put the oil in a large 30cm x 40cm roasting tray (or divide it between two medium trays), then put in the oven for about 10 minutes, to heat up. Put the rice flour in the potato pan, and gently toss to coat and lightly fluff the edges. Tip the potatoes into the tray of hot oil, taking care it doesn’t splash, then use a spatula to spread them out so they aren’t stacked on top of each other. Roast for 25 minutes, then gently turn them over and roast for another 25 minutes, until deeply golden and crisp.

Step 21

While the potatoes are roasting, pick the leaves off the remaining two rosemary sprigs and finely chop them. When the potatoes are ready, scatter over the chopped rosemary, toss gently with a spatula and roast for three minutes more, until fragrant. Scatter the flaked salt and half the za’atar over the potatoes, toss to coat evenly, then transfer to a platter. Sprinkle over the remaining za’atar and serve hot.

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