MONDAY MORNING COOKING CLUB COOK-A-LONG

LET’S MAKE DINNER TOGETHER: SALMON CRUMBLE
(with 2 optional BONUS recipes: ROCKET AND HERB SALAD and ROAST FENNEL WITH CHILLI)

Created: THURSDAY 12 DECEMBER 2019
ON FACEBOOK LIVE

The video is now on our Youtube channel, and can be watched any time. The video can be seen at the bottom of this post.

Here is a list of all the ingredients and utensils you will need.

The full recipe can be found in our second book The Feast Goes On on page 158.

We will work through the recipe, step by step, in real time, so you can follow along.
At the end of the cook-a-long, your dinner will be ready!

WHAT TO PREPARE BEFORE WE START:

The original recipe serves 6.

If you wish to make it for less or more people, simply divide or multiply the ingredients.
For 2 people, buy 400 g salmon. For 4 people, buy 800 g salmon.
For 10 people, buy 2 kg salmon.
And for the number of people, adjust the remaining ingredients accordingly.

SALMON CRUMBLE – SERVES 6

Fish shop
1 kg best quality fresh salmon, skinned and pin boned
(ask your fishmonger to do this)
NOTE: The salmon can be cut into 6 fillets or left in 1 piece (our preference).

Pantry/misc
180 g sourdough bread (a couple of days old is perfect)
125 ml (1/2 cup) olive oil
180 ml (3/4 cup) verjuice or white wine

Greengrocer
3 lemons
3 cloves garlic (or less if you don’t love garlic)
1 long red chili
1 bunch fresh dill, washed and dried
1 bunch flat- leaf (Italian) parsley leaves, washed and dried
1 bunch basil leaves, washed and dried
sea salt
freshly ground black pepper

Utensils and Equipment
food processor (preferred but not absolutely necessary)
large chopping board
sharp knife
serrated (bread) knife
baking paper
mixing spoon
teaspoon measure
tablespoon measure
small juicer

Optional BONUS recipes:
ROCKET AND HERB SALAD and
ROAST FENNEL WITH CHILLI

Greengrocer
120 g baby rocket, washed and dried
1 handful walnuts
1/2 red onion
2 lemons
1/2 bunch mint, washed and dried
2 large fennel

Pantry/misc
1/2 teaspoon dried chilli flakes
1/2 cup olive oil
1 tablespoon white or red wine vinegar
sea salt flakes
ground black pepper

Utensils and Equipment
1 roasting pan
1 spatula/slide
1 cereal bowl (to give the onions a quick pickle)
1 small juicer
1 large mixing bowl (optional)
1 medium salad bowl
salad servers