SALMON with red pepper and basil chiffonnade

The salmon fillet looks stunning with the red pepper topping and finely shredded basil. If you can’t get middle-cut of salmon fillet, you could use tail fillets, as these too give a wide surface for the red pepper topping. Don’t shred the basil until the last minute, or it will bruise and go limp.

SERVES 6

3 red peppers

6 middle-cut salmon fillets, each about 150g (5 oz), skinned

butter for the baking sheet

6 good teaspoons full-fat cream cheese

6 teaspoons balsamic vinegar

small bunch of basil

Preheat the grill. Cut the peppers in half and remove the core and seeds. Arrange the peppers, cut side down, on the grill pan and grill until charred. Slide the blackened peppers into a plastic bag and seal until cold. Once cold, peel the peppers and slice into thin strips.

Arrange the salmon on a greased baking sheet and season with salt and pepper. Season the cream cheese with salt and pepper, and spread each fillet with a teaspoon of cream cheese, then lay the strips of pepper on top.

This can be made 12 hours ahead, covered and kept in the fridge. It is not suitable for freezing.

Bake in an oven preheated to 200°C/180°C fan/gas 6 for about 15 minutes until the fish is opaque in the centre. Do not overcook or the salmon will become dry.

Lift on to a warm serving plate and drizzle each fillet with balsamic vinegar. Roll the basil leaves like a cigar and slice that across to shred the basil very finely. Sprinkle the basil chiffonnade over the red peppers and serve at once.

AGA COOKING Cut the peppers in half, brush with oil, arrange on the baking sheet and cook on the top set of runners in the roasting oven for about 15 minutes until charred. Cook the salmon for about 10 minutes on the top set of runners in the roasting oven.