Recipes - Salmon, Roast Vegetables, Couscous and Wild Garlic Pesto

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two portions of salmon on a bed of roasted vegetables in the pan

Salmon, couscous and roasted vegetables

 serves two

couscous ingredients

  • 120g couscous
  • 30ml Rapeseed oil
  • 50ml sweet chilli sauce
  • Sea salt and black pepper

METHOD

  1. Boil the kettle
  2. Mix all the ingredients in a bowl
  3. Pour the boiling water over the mixed couscous just to cover it
  4. Cover the bowl with a plate and leave to one side for 5 minutes

salmon and roasted vegetables ingredients

  • Two portions of fresh salmon
  • One red pepper
  • One yellow pepper
  • ½ bunch of asparagus
  • 2 flat mushrooms
  • ¼ hispi cabbage
  • One clove of garlic
  • Sage and rosemary from the garden but feel free to use whatever herbs and spices you can get your hands on

METHOD

  1. Cut all the vegetables to roughly the same size
  2. Season with sea salt and pepper
  3. Drizzle with rapeseed oil and mix so all are evenly coated
  4. Add herbs
  5. Place in the oven at 190 degrees Celsius for 15-20 minutes until soft and golden
  6. Then, place the salmon portions on top of the vegetables and put back in the oven for a further 3 minutes
  7. Turn the oven off but leave the tray inside for a further 10 minutes. The salmon will be nice and pink!
  8. Serve the couscous on a bed of hummus, with the roasted vegetables and finally the salmon on top. Spoon a dollop of wild pesto onto the salmon for best results.

If you would like to have a go at creating your own hummus and wild garlic pesto, here are Robin's homemade recipes.

hummus INGREDIENTS

  • 500g dried chickpeas
  • 250ml olive oil
  • 3 teaspoons tahini
  • 3 cloves of garlic
  • Smoked paprika
  • Sea salt
  • Cracked black pepper

METHOD

  1. Cover the dried chickpeas with double the amount of warm water (from the tap is fine) and leave overnight for them to soak
  2. Transfer chickpeas and water to a sauce pan and bring to the boil. Season with sea salt and simmer until soft
  3. Allow to cool in the water for 30 minutes, then drain
  4. Add the chickpeas to a blender along with the garlic, olive oil, tahini, a good pinch of smoked paprika and lightly season
  5. Blend until smooth (you may need to add a little boiling water from the kettle if the paste is too thick, but just a little at a time)
  6. Check the seasoning and serve with a sprinkle of smoked paprika and olive oil

wild garlic pesto INGREDIENTS

  • 400g wild garlic
  • 60g walnuts
  • 70g grated Parmesan
  • 100g extra virgin olive oil
  • Sea salt
  • Cracked black pepper

METHOD

  1. Wash the wild garlic and drain the water
  2. Roughly chop the leaves and add to your blender along with the walnuts, Parmesan and olive oil
  3. Blend until smooth
  4. Check the seasoning
  5. Store in an airtight container, with a thin layer of olive oil on the top to stop the pesto discolouring