Cooking for the coronation!

Hello Amanda,

I would be guided by this recipe for the salmon.

For the cooking of the salmon, I would follow this recipe which can be used for pieces of salmon fillet too…

As you are cooking a larger number of portions I would cook them on baking trays lined with baking parchment. 

Arrange the salmon portions neatly on the trays so they are not touching each other or too close to the edge. (Obviously the number if trays you need is dependent on the size if the trays you have and you may want to cook them in batches).

Evenly distribute the bay, parsley and tarragon and sprinkle over the wine.

Cover the whole tray loosely with lightly buttered foil and seal tightly around the edges. (Try and leave a little bit of room between the salmon and the foil cover).

Bake as per the recipe – 180C conventional heat, 20 minutes and then leave for an hour without opening to cool. (I’m checking these details with our executive chef at the football club as they cook for large numbers all the time and perhaps they make some adjustment – I’ll come back to you on this).

For the sauce, I expect you’d like to have a sauce that doesn’t need to be made at the last minute, so perhaps not the avocado sauce for this event!

I’d do the green herb mayonnaise.

As your cooking for larger numbers you will probably want to get ahead so you could make this with a good quality bought mayonnaise. You will need a food processor for this recipe, and I’d make it in batches depending on the size of the processor.  

As a guide I’d allow 200g of prepared/bought mayonnaise per recipe (8 servings). 

For the salad accompaniment I’d keep it simple.

If you’re making your own I’d use butterhead lettuce, Romaine, watercress, baby spinach leaves and perhaps lambs lettuce or some rocket leaves if they are not too stalky.

You can add things like…

Cooked asparagus (cut into diagonal pieces)

Halved cherry tomatoes (or wedges of larger ripe tomatoes)

Sliced cucumber - Peeled, quartered with the seeds removed and sliced diagonally is nice.

Radishes 

Avocado (if you have a helper who do minute the last-minute preparation)

Mustard and cress or cress is nice!

Of course, a lovey dressing for the salad. I’d do the sherry/balsamic or a lemon dressing…

Perhaps allow for lemon wedges to serve and maybe some flat parsley or watercress sprigs to garnish the salmon.

Best wishes,

Lindsey

PS we have a collection of recipe suggestions here...

recipes/occasions/the-kings-coronation

Hello Amanda,

If you do decide to follow this recipe for the salmon the timings are correct.

Thanks

Lindsey