Sunday, 4 March 2012

Salmon al Pesto in Filo Pastry with Lemon and Rosemary Rice

Woow, I haven't posted anything for a month. It doesn't mean I haven't been baking, but I haven't made anything new.. I baked a lot of brownies :-) I also did some nice dinners, but forgot to take pictures..
Anyways, yesterday I had some friends home for lunch and I wanted to make something yummy of course.
I had filo pastry in the fridge, and had to use it. So I made this delicious salmon with pesto rolled in the filo pastry, accompanied by lemon and rosemary rice.
It's easy, and there's not so much cooking to do:-)

Ingerdients (for 4 people)
4 pieces of salmon
Fresh pesto (homemade: whizz together basil, garlic, olive oil, pine nuts and parmeasn)
Filo Pastry
15gr melted butter
250gr rice
2 lemons

Preheat the oven at 180°C. Place a long piece of salmon on a sheet of filo pastry. Cover the salmon with pesto, then roll it in the filo sheet, and close it. Do the same for the other 3 pieces. Place on a tray, brush some melted butter on the pastries and bake in the oven for 20-22 minutes.
At the same time: place the 250gr rice and 500ml rice in a sauce pan. Add the juice of 1 lemon ( the 2nd lemon is to serve with the salmon), and 2tsp of rosemary. Bring it to a boil, then lower the gas, cover it and leave it to cook for a good 15min. Stir and check the seasoning as it will lack salt.

Salmon and rice should get ready at the same time and is ready to be served.

I forgot to mention that I made a lovely chocolate mousse for dessert and obviously forgot to take a picture of it. We ate them too fast. But who doesn't know what a chocolate mousse look like??!
I made chocolate mousse many times and never got the lightness I was looking for. I always compared them to the one my mum makes (mum's recipes are always the best). So I simply copied her recipe for once, and got THE best and easiest recipe of a chocolate mousse: light and not too sweet and with only 3 ingredients:
eggs; salt and chocolate.
For 4 servings, you will need:
3 eggs
100gr dark chocolate
 pinch of salt
Separate the egg yolks from the whites. Melt the chocolate. Whisk it to the 3 egg yolks. In a separate bowl, beat the egg whites with a pinch of salt until stiff. Add the egg whites slowly to the chocolate mixture.
Pour into individual (or not) glasses. Chill for min 2hrs. Easy, isn't it?