I
met this fun and vivacious women once at the design and craft markets that I
sold my handmade skincare at, she was FUN, quick witted and interesting! I
really looked forward to meeting Jo on these occasions and she made great
stuff, I have a few of her hand knitted scarves and I love her cushions too.
Her label is Frankie and Ray, you can check out her stuff here. She’s just come back from an awesome trip
around the US which I was following with envy via instagram take a peak.
Jo has shared
not only a delicious recipe but it’s totally nutritious, full of omega 6’s essential
fatty acids (EFA), garlic which is great for
your immune system, thyme from the garden makes it full of anti-oxidants and
phytonutrients.
She says; ‘This recipe is a way of
eating lovely fresh fish, while still feeling like you're eating a warming and
comforting meal. Something that is such an enjoyable thing during the long and
cold Winters of the coast!’
Did I mention she lives on the beautiful south west coast of Victoria,
where she spends her days designing and making her small range of women's
clothing and accessories, and occasionally some home wares for her label
Frankie & Ray.
SLOW
COOKED LEEKS WITH ATLANTIC SALMON AND PEAS
SERVES
4
80ml
extra virgin olive oil
Plus
extra, for frying
3
cloves garlic, sliced
3
leeks, trimmed, washed, and finely sliced
2
springs thyme, leaves picked
2
springs tarragon, leaves picked
3
kipfler potatoes, peeled and sliced about 0.5cm thick
150ml
of water or chicken stock
¾
cup frozen peas
Sea
salt and cracked black pepper
60g
butter
½
lemon
4
Atlantic salmon fillets, skin on
Flat
leaf parsley sprigs, to garnish
Place
olive oil in a medium, deep sided frying pan over high heat and cook garlic and
leeks, stirring constantly for about 5 minutes.
Add
herbs and potatoes, stir and cook for a few minutes.
Add
water (or stock), reduce heat to low, and simmer for 5 minutes.
Add
peas and cook for a further 5 minutes. You may need to add a little more water
at this stage.
Season
generously with salt and pepper, then cook for a few minutes, or until the potatoes
just begin to break up and thicken.
Stir
through the butter and a good squeeze of lemon juice.
Remove
from the heat and set aside.
Cut
each fish fillet into 3 pieces and season skin side with salt and pepper.
Heat
a little olive oil in a large frying pan, and over high heat, sear the fish
skin side down for 3 minutes, until crisp and golden. Turn and cook the fish
for a further minute or two on the other side. Remove from heat.
To
serve, divide the leek and potatoes among plates, top with fish fillets and
garnish with parsley.
Bon appetite
In fact meet Jo tomorrow and check out the new of Frankie and Ray
Saturday August 10th 3pm - 9pm
Winter Magic Market
Brunswick North West Primary School
Culloden Street, Brunswick
(twilight/evening market)
3pm - 9pm
