Wild garlic and salmon bake

Wild garlic and salmon bake

 

gathering wild garlic
gathering wild garlic

I always have more activities that I want to write about than I actually get around to, but I wanted to quickly pop in this activity that we did last month before the wild garlic season is over.  If you’re reading this when there is no wild garlic to be had, you can substitute with spinach and finely sliced spring onions.

 

 

Step 1: Collect wild garlic – it wilts down quite a lot, so we collected a couple of dozen leaves.  Pick clean, healthy looking wild garlic from places where foraging is allowed, and only if you’re quite certain what you are looking for.

 

 

 

 

 

Assembling salmon bake
Assembling salmon bake

Step 2:  Cover salmon fillets with milk in a saucepan and poach on a medium heat until the salmon is pale and starting to flake (take care the milk doesn’t boil over).

 

Keep the milk to make a sauce (Ollie stirred one tablespoon of corn flour and a teaspoon of dry dill into a little cold milk, then stirred this mixture into the milk reserved from poaching the salmon over a low heat, continuing to stir until it thickened).

At the same time, put on a pan of new potatoes to boil, with your (washed) wild garlic or spinach in a metal colander over the potatoes to steam.

 

 

 

Step 3:  Lay out a sheet of ready rolled puff pastry onto an oiled baking sheet.  Flake the poached salmon onto the middle of the

Adding egg wash
Adding egg wash

pastry, then lay the steamed wild garlic on top.  Fold in the left and right edges, then the top and bottom to make a neat parcel.   Brush with a beaten egg, then cut slits in the top of the pastry to allow steam to escape.  Cook at around 180 centigrade until golden brown – around 15 minutes.  The contents are already cooked, so you’re just cooking the pastry through.

 

Step 4:  Serve with the new potatoes, dill sauce and any other veg you fancy.  We had spiralized carrot with sunflower seeds with it.

Notes:  Usual precautions around foraging with kids, and cooking with kids apply.  If you are vegetarian, you could substitute the fish for cheese which will hold it’s shape while cooking, such as halloumi or feta, but check the packet for which rennet was used.  If vegan, tofu or chickpeas are good options to replace the fish, and you can brush with plant-based milk instead of egg to encourage a golden glaze.  The ready roll pastry we used is vegetarian/vegan friendly.

Serving suggestion
Serving suggestion

2 Comments

  • Rebecca Beesley

    2nd May 2017 at 10:35 am Reply

    looks delicious! i remember that feeling well of not getting the time to write up everything – I remember thinking blogging would go perfectly alongside our homeschooling and then felt so frustrated that we only managed to write up a tiny fraction of our activities x

    • admin

      14th May 2017 at 7:17 pm Reply

      I’ve been so tired lately I haven’t managed my usual late nights where I fit in some time for myself!

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