Name: Baked wild salmon with prosecco & herbs
Yield: Serves 4
Cuisine: British
Ingredients: salt and black pepper; 1 tbsp of Worcestershire sauce; a few sprigs of rosemary, chopped; ½ a bottle of Prosecco; 4 whole garlic cloves, peeled and finely diced; 1 good chunk wild salmon, cut from the middle of the fish (I think this is the best part), weighing about 800g; a few sprigs fresh thyme, chopped; 6-8 ripe tomatoes, cut in half; 125 ml water; a handful of fresh basil, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This is a really colourful and vibrant dish and makes a great centrepiece. Serve with buttered new potatoes or a simple garden salad. Prosecco is the favoured drink of Venetians and has become very popular here in the UK in the last few years, with good reason. A light sparkling fresh clean taste is what you can expect from this wine. It is one of those wines that you can drink all day long and is perfect for cooking fish in. Baking the wild salmon gives a beautifully moist result, allowing