23 18 APRIL 2024 Food&Drink Serves 2 (easily multiplied) Prepare 15 minutes + cooling Cook 25 minutes 250g baby new potatoes 1 tbsp olive oil 240g pack cod llets, or similar rm white sh Salad or seasonal greens, to serve (optional) For the gremolata 5 salad onions, roots trimmed ½ unwaxed lemon, thinly sliced (including skin and rind) 2 cloves garlic, skins left on 3 tbsp extra virgin olive oil ¼ x 25g pack at leaf parsley, leaves roughly chopped ½ tbsp red wine vinegar ¼ tsp Cooks’ Ingredients Pul Biber, or a little nely chopped red chilli Grilled salad onion gremolata with baked cod & new potatoes When I wrote this recipe, the five salad onions I found in the fridge looked rather sad. The ends had crisped up and the outer layer needed peeling away. I’m always amazed at how incredibly fresh, green and perfect looking a salad onion can be, even when the outside layer suggests otherwise! A quick strip and trim and we were good to go. This recipe also used up half a lemon and some wilted parsley. Everything is finely chopped before serving, so the fact the herbs weren’t too sprightly didn’t matter. This is served with fillets of cod baked in a foil parcel and roasted new potatoes. The gremolata would work well with all sorts of fish and I’m now dreaming of barbecued sardines or mackerel, served with a generous bowl of this, once the weather gets warmer. @ellypear SALAD ONIONS Too good to waste with Elly Curshen 1 Preheat the grill to high. For the gremolata, trim and discard the roots, then cut the salad onions in two, about 10cm from the top (the mostly green part of the salad onions). Put both parts of the salad onions, the lemon slices and garlic into a bowl and add 1 tbsp olive oil. Season and mix so everything is coated. 2 Spread the mixture over a baking tray in a single layer and grill until the lemons and onions start to char (be careful things don’t burn). Turn everything over and continue to grill until both sides are charred, 6-8 minutes in total. You may need to remove the green salad onion tops earlier, as they cook faster than the rest of the salad onion. 3 Remove the tray from the grill and let it cool. Peel the garlic (the cloves will easily pop out of their skins) and chop nely. Discard any seeds from the lemon, then nely chop the lemon slices and salad onions. 4 Scrape everything into a small mixing bowl. Add the parsley, red wine vinegar, pul biber and remaining 2 tbsp olive oil. Taste and adjust the seasoning, ready to serve at room temperature. S C A N T HI S CODE F OR MOR E R E CI P E S Photographs: Kate Whitaker, Food styling: Jennifer Joyce, Styling: Max Robinson, Art direction: Pippa Paine 5 Boil the potatoes for 15 minutes, until tender. Meanwhile, preheat the oven to 200ºC, gas mark 6. Drain the potatoes, toss with the 1 tbsp oil and seasoning in a roasting tin, then roast for 20 minutes or until golden and crisp. Season the sh, then bake in a parcel of foil, according to pack instructions. Serve with the potatoes and gremolata and a salad or seasonal greens, if liked. Per serving 1798kJ/430kcals/23g fat/3.4g saturated fat/23g carbs/2.3g sugars/4.2g bre/31g protein/0.3g salt/gluten free MORE LEFTOVER IDEAS 1Cowboy caviar Finely slice salad onions and combine with a can of (drained) mixed bean salad, sweetcorn, diced red pepper and cherry tomatoes, chopped pickled jalapeños and coriander. Dress with lime juice, honey, chilli, cumin and olive oil. Serve with tortilla chips. 2Grandma’s egg & onion Dice hard-boiled eggs and mix with mayo and salad onions, sliced on the diagonal. Season and serve with sliced gherkin on toasted bagels (toasted brioche burger buns also work well). 3Salad onion soba stir fry Sauté diced rm tofu until golden, then add garlic, sliced mushrooms and salad onions. Stir fry with soy sauce and sesame oil, then add soba (or your favourite noodles) and sprinkle with toasted sesame seeds.
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