AIR-FRYER by Jenny Tschiesche

Author:Jenny Tschiesche
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-11-29T00:00:00+00:00

PESTO SALMON

Pesto is a wonderfully aromatic addition to these succulent salmon fillets. The cheese and pine nuts combined with basil and oil totally deliver on taste.

4 x 150–175-g/5½–6-oz. salmon fillets

lemon wedges, to serve

PESTO

50 g/scant ½ cup toasted pine nuts

50 g/2 oz. fresh basil

50 g/⅔ cup grated Parmesan or Pecorino

100 ml/7 tablespoons olive oil

SERVES 4

To make the pesto, blitz the pine nuts, basil and Parmesan to a paste in a food processor. Pour in the olive oil and process again.

Preheat the air-fryer to 160ºC/325ºF.

Top each salmon fillet with 2 tablespoons of the pesto. Add the salmon fillets to the preheated air-fryer and air-fry for 9 minutes. Check the internal temperature of the fish has reached at least 63ºC/145ºF using a meat thermometer – if not, cook for another few minutes.

STORE-CUPBOARD FISHCAKES

An ideal weekday supper when you’ve run out of fresh ingredients and ideas! Made from simple staples you are likely to have in your cupboards or fridge, these are a welcome comfort when served with a crisp salad.

400 g/14 oz. cooked potato – either mashed potato or the insides of jacket potatoes (see page 124)

2 x 150–200-g/5½–7-oz. cans fish, such as tuna or salmon, drained

2 eggs

¾ teaspoon salt

1 teaspoon dried parsley

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

caper dressing (see page 79), to serve

SERVES 3

Mix the cooked potato, fish, eggs, salt, parsley and pepper together in a bowl, then divide into 6 equal portions and form into fishcakes. Drizzle the olive oil over both sides of each fishcake.

Preheat the air-fryer to 180ºC/350ºF.

Add the fishcakes to the preheated air-fryer and air-fry for 15 minutes, turning halfway through cooking. Serve with salad and tartare sauce or Caper Dressing.

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