Fishy Roast
With an ingredients list that reads like the 'Lord of the Rings' trilogy, this dish may well require the patience of someone who would be inclined to make the arduous trek to Mordor. Regardless, this twist on the traditional Christmas roast offers a valid alternative to those who are sick of the sight of the usual grey husks of flesh that are shovelled onto their plate, following the paternalistic ritual of carving off and distributing whichever bits of turkey are just about cooked enough to eat. Not a dish for those with limited hob space, nor for those with a mind which baffles at the prospect of multitasking, it may be best to lay a day or two aside to prepare this one. Better yet, recruit a team of student sous-chefs to help with cooking duties. Only if you are so lucky.
Ingredients (Serves 4)
- 4 Salmon fillets
- 8 Maris Piper potatoes
- 2 Parsnips
- 8 Asparagus tips
- 4 Carrots
- ½ Swede
- 16 Sprouts
- 1 Tin of chestnuts
- 1 Cauliflower
- 300g Frozen garden peas
- 1 tbsp Olive oil
- 2 tbsp Maple syrup (to taste)
- 1 tbsp Wholegrain mustard (to taste)
- 2 tbsp vegetable oil
- 4 Sprigs fresh rosemary
- 1 Sprig of fresh mint
- Salt and cracked black pepper (to taste)
- Ground nutmeg (to taste)
Cooking Instructions:
1. Peel 4 potatoes, cut in half, and parboil for 5 minutes.
2. Drain, and rough up the surface of the potatoes with a knife. Set aside.
3. Heat vegetable oil in a baking tray with 4 sprigs of rosemary and 2 cloves of garlic. Add potatoes and roast on 400F (200C) for 45 minutes, turning occasionally
4. For parsnips, peel and cut into quarters length-ways.Mix 1 tbsp of mustard, 1 tbsp of olive oil, and 2 tbsp of maple syrup. Parboil parsnips for 5 minutes, before coating in mixture and baking for 45 minutes on 400F, turning regularly.
4. For jacket potatoes, press a cookie cutter into the surface of other 4 potatoes. Microwave for 5 minutes, before moving to oven. Bake for 40 minutes on 400F, until skin is crisp.
5. For salmon fillets, place foil in oven proof dish and line with tin foil. Place salmon fillets in dish, and squeeze lemon over fish, and season with salt and cracked black pepper. Cook in oven for 35-40 minutes on 400F.
6. For carrot and swede mash, peel swede and carrots, before cutting into 2cm chunks. Boil for 20-25 minutes, until soft. Drain, and mash together ingredients, before seasoning with salt, pepper, and ground nutmeg.
7. For sprouts, remove all outer leaves and cut cross in stumps. Boil for 5 minutes, before adding drained, tinned chestnuts. Boil for another 5 minutes.
8. For cauliflower, cut into large florets. Boil for 10 minutes on medium heat. Check florets have softened.
9. For peas, boil on medium heat for 4 minutes, with a sprig of mint in the water.
10. For asparagus, boil on medium heat for 2 minutes.
11. Dish out vegetables evenly, and serve with jug of vegetarian gravy.
Recipe profile:
- Balanced meal ✓
- High protein content ✓
- Low fat content ✓
- Pescatarian ✓
Contributor: Dan Howden, Liverpool John Moores University, Illustration
"I never used to really go for seafood dishes, but I got into this swordfish dish a couple of years ago when I was on holiday in Hersonissos with a few mates from home. Since then, fish has been a regular on my plate, including this little, fishy twist on the classic Sunday roast recipe. My tip would be to get a decent soundtrack playing in the background while you're prepping this in the kitchen- it's amazing how time flies when you've got some tunes going!"