Posts Tagged ‘Simon Hopkinson’

I originally published this recipe in early April last year. Yesterday Meredith bought some good looking spinach in Castres market and today a couple of salmon filets caught my eye in Realmont market. Voila! I thought–lunch!


A shy salmon fillet taking a peek at the world!–today’s version.

I am at the cookbook coal face at the moment, finishing a second book. Finding time to post on this blog is a challenge.

Je m’excuse tout le monde! 

This dish is adapted from a recipe in Simon Hopkinson’s The Good Cook.

He uses butter and vermouth. I use olive oil and white wine–fits in better with my way of eating.

The single pot and the short cooking time make it a useful quick lunch.

for two.

2 salmon fillets–skin left on

1 shallot–chopped fine

300gms/10oz spinach–washed, de-spined and spun free of water

2 tablespoons olive oil

2 tablespoons white wine

a grating of nutmeg

salt and pepper

  • Heat a tablespoon of oil in a pot with a top.
  • Sauté the shallot for a couple of minutes to soften it.
  • Add the wine and leave it to bubble a moment or two.
  • Lay a third of the spinach in the pan and place the salmon fillets over it.
  • Sprinkle over some salt and pepper and a grating of nutmeg.
  • Cover the salmon with the rest of the spinach.
  • Scatter the remaining tablespoon of oil over the spinach and cover the pan.
  • Cook for seven minutes over a low heat.
  • Turn the heat off and leave the pan covered for ten minutes before serving.
  • These timings can vary depending on the thickness of the salmon fillets.

Less rich than the original might have been, but we enjoyed it.

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I spotted this idea in Simon Hopkinson’s book Week In Week Outan impressive tome with wonderful photos.

Two small tins of Borlotti beans that came back with us from Italy after the last olive harvest have been on my mind recently.

I like these nutty brown beans which are more difficult to source here in France–this recipe jogged my memory and whetted my appetite.

The green bean season is coming to an end–but I had a couple of handfuls in a bag in the fridge–bought in the organic market last Thursday–needing to be eaten.

Eureka! lunch dish–to go with the omelettes.

1 medium tin of borlotti beans–(of course you can use white beans)

2 handfuls of green beans

olive oil

salt and pepper

a squeeze of lemon juice to finish

  • Gently heat the borlotti beans in the juice from the tin–(add more water if necessary).
  • Cook the green beans to just tender–in plenty of salted boiling water.
  • Drain and arrange both sets of beans on a wide plate and generously sprinkle over olive oil.
  • Season with salt and pepper.
  • Turn the beans in the oil.
  • Finish with a squeeze of lemon juice.

  • We ate the whole plateful!

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