Gino D'Acampo recipe for week 3: Baked Salmon with a Pistachio Honey and Herb Crust | MarkMeets | Celebrity News, Music, Movies, TV, London Film Premieres

MARKMEETS FOOD FEATURE:

Recipes with Gino’s Italian’. Week 3

Table of Contents

Following the success of last week’s interview and week 2 feature: Paccheri with Four Cheese, read on for what to make this week 3.

Gino makes the art of cooking uncomplicated and achievable, allowing you to create mouth-watering Italian cuisine which always packs a huge flavour punch.

Each week we are promoting the work of Gino online as part of the MarkMeets recipes with Gino’s Italian.

Week 3 from Gino D’Acampo is the main course:

Baked Salmon with a Pistachio, Honey and Herb Crust

My grandmother, Nonna Flora, used to make this dish every Christmas and for other special occasions; otherwise, we rarely ate salmon and it was a real treat. The pistachios – a Sicilian touch – give great flavour and a nutty texture, and help to keep the fish moist. I have also tried this recipe with cod and it works perfectly. Serve with lemon wedges and Artichokes Braised in Wine.

Serves 4
80g shelled pistachio
nuts
30g fresh white
breadcrumbs
1 tablespoon chopped
fresh rosemary
1 tablespoon chopped
fresh thyme
2 tablespoons chopped
fresh flat-leaf parsley
2 teaspoons runny
honey
4 skinned salmon
fillets, each about
200g
1½ tablespoons extra
virgin olive oil, plus
extra for greasing
Salt and freshly ground
black pepper

Preheat the oven to 180°C/gas mark 4. Chop the pistachios very finely so they
are about the same size as the breadcrumbs. Sieve them to remove the dusty
skins. Place in a small bowl with the breadcrumbs and herbs and season with
salt and pepper. Drizzle over the honey, mix well and set aside.
Brush a little oil over the bottom of a baking dish. Place the salmon in the
dish and season with salt and pepper. Top one side of the fillets with the
pistachio mixture, pressing it down firmly with the back of a spoon.
Drizzle with the oil and bake for 25 minutes or until the topping is golden
and crisp.

Final week is next week!

Extracted from Gino’s Hidden Italy : How to Cook Like a True Italian by Gino D’Acampo (published by Hodder & Stoughton) on 6th October 2016. Photography credit – Matt Russell, Hal Shinnie and Dan Jones

See more on ginodacampo.com