A dollop of tangy horseradish cream tops off this juicy fish dish that's ready in a dash
85g (1/3 cup) creme fraiche 1 tbs horseradish cream 80ml (1/3 cup) red wine 185ml (3/4 cup) beef stock 1 x 400g can brown lentils, drained, rinsed 1 red onion, halved, thinly sliced 1/2 tsp dried tarragon 4 (about 120g each) skinless salmon fillets 1 tbs olive oil 2 cups baby spinach leaves Lemon wedges, to serve
Combine the creme fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
Place wine and stock in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until the liquid has reduced by half. Stir in the lentils, onion and tarragon. Cook for a further 2 minutes or until the lentils are warmed through.
Meanwhile, rub the salmon with olive oil and season with salt. Preheat a large non-stick frying pan over medium-high heat. Add the salmon and cook for 3 minutes each side for medium or until cooked to your liking.
Divide the lentil mixture and spinach leaves among serving plates. Top with the salmon and a dollop of the creme fraiche mixture. Serve immediately with lemon wedges.
Caramelised Pineapple with Ginger & Cinnamon Cream
Added: 18/11/13 : 15:00:47
Add a ray of sunshine with pineapple pan-fried in rum and ginger
250ml (1 cup) thickened cream Large pinch of ground cinnamon 40g butter 5cm-piece fresh ginger, peeled, finely grated 2 tbs brown sugar 1 pineapple, peeled, cored, thinly sliced 2 tbs white rum
Use an electric beater to beat the cream and cinnamon in a bowl until firm peaks form.
Melt half the butter in a large non-stick frying pan over medium-high heat. Stir in half the ginger and half the sugar.
Add half the pineapple. Cook for 3 minutes each side or until golden around the edges. Add half the rum and cook for 1 minute. Divide the pineapple among serving plates.
Repeat with the remaining butter, ginger, sugar, pineapple and rum. Top with the cinnamon cream.