Recipe - Roasted Salmon With A Fennel And Tomato Stew

55 g Waitrose Ciabatta; made into
; breadcrumbs (2oz)
Grated rind of One half a lemon
30 ml Waitrose Extra Virgin Olive
Oil; (2tbsp)
30 ml Waitrose Green Pesto Sauce;
(2tbsp)
Salt and freshly ground
black pepper
4 Waitrose Scottish Salmon
Fillets each; (6oz)
; weighing approximately
175g

THE LEMON SAUCE
55 g Butter; (2oz)
One half A lemon; juice and rind of
1 200 ml carto Waitrose CrŠme
Fraîche

Mix together the ciabatta crumbs, grated lemon rind, olive oil and pesto.
Add a squeeze of lemon juice and season.

Remove the skin from the salmon fillets and arrange on a lightly greased
baking tray. Press the crumb mixture into the top of each fillet.

Roast in a preheated oven at 200ºC, 400ºF, gas mark 6 for about 1015
minutes or until the topping is golden and the salmon is thoroughly cooked.

For the lemon sauce, melt the butter in a small saucepan and whisk in the
lemon juice, rind and crŠme fraîche. Heat through and adjust the seasoning.

Pour the sauce onto four serving plates, top with the fish and serve
garnished with a sprig of fresh basil.

Variation:

The lemon sauce also makes a perfect base for a quick pasta supper. Prepare
the sauce using the juice and rind of 1 lemon and mix with freshly cooked
pasta, cooked and flaked salmon and a few prawns.

Converted by MC_Buster.

NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish
salmon. Each fish has been produced to strict guidelines set down by an
independently controlled, product certification scheme and has a unique
identification number which allows it to be traced back to the farm.

Converted by MM_Buster v2.0l.