You might spend more time in the bedroom, indeed you might even have more fun there too, you might like nothing more than relaxing in a luxurious bath or your favourite thing might be lying back on your comfiest living room seat watching something good, but for us the most important room in every home is the kitchen.
The kitchen is the hub of the home and for us it’s important that it not only looks great but it’s fully functional too. So each month in the Gideon Robinson showroom Gideon himself dons his apron and conjures up a wonderful meal using our working kitchen and the various appliances we’ve got. It’s important to us that our kitchens might look like show-home works of art but like the very best design they are functional too and designed to be used as kitchens should be.
To prove this point every month we cook a dish at our showroom. Some recipes are our own and others tweaked versions of some well-known chefs. We also invite you to submit recipes to us and we’ll give them a go too. Even better if you’d like to cook them in our showroom please don’t hesitate to get in touch!
This month we used one of our own recipes.
Salmon fillets with Fennel, Onion & Leak –
Appliances used – Combination Steam Oven – HB36D572B
Quooker Boiling Water tap
This can be cooked in the Combination Steam oven or Steamer. The steam oven is a fantastic piece of equipment and is good for everything whether cooking a chicken to reheating pizza. Fish is great in the steamer and I have a quick recipe for a simple lunch or light dinner. The family love this meal, its healthy, simple to make and quick. You can cook this ahead of time and serve at room temperature.
If you have some cooked salmon fillets left over, the flesh flakes beautifully for a light sandwich with tomato rocket and watercress. It really is very versatile.
Apologies for the photography, Scott was trying to be a bit arty with his mobile phone. We will get a better camera for the next recipe shots.
We make it in about 15 – 20 minutes from scratch.
1. Rinse the salmon fillets and dry with paper towel.
2. Slice the fennel and blanch for 5 minutes in boiling water. I used the Quooker boiling water tap but you can heat a pan of water and remove from the heat prior to dropping in the fennel.
3. Slice the onions, slice the leek.
4. Spread the blanched fennel, onions and leeks over the perforated tray.
5. Place the salmon fillets on top. If one end of the fillet is thin I tuck it under the fillet.
6. Place 2/3 small pea sized knobs of butter on each fillet. A little Maldon Sea salt and some ground pepper. Some sprigs of parsley to finish.
(You can wrap in cling film and stick in the fridge now if you are preparing ahead. If you prepare ahead let the salmon come up to room temperature)
7. Place in the steam oven on steam setting at 100 oC for 10 minutes.
Serve with salad for a light lunch or new potatoes. Not too much mayonnaise now!!