Ask the ex­perts: crispy-skin fish

Australian Women’s Weekly NZ - - CONTENTS -

Our food ex­perts Fran Ab­dal­laoui and Pamela Clark ex­plain how to achieve de­li­cious crispy skin when fry­ing salmon or ocean trout.

Crispy skin salmon

First, re­move the salmon (or ocean trout) fil­lets from the fridge for about 15 to 30 min­utes (de­pend­ing on the weather) before you start cook­ing. This will al­low the cor­rect in­ter­nal tem­per­a­ture to be reached with­out over­cook­ing. Pat four fish fil­lets dry with pa­per towel and rub them with a ta­ble­spoon of olive oil. Sprin­kle the skin lib­er­ally with sea salt flakes. Pre­heat a medium to large non-stick fry­ing pan over medium to high heat. Place the fish, skin side down, into the pan and cook for about 4 min­utes, press­ing down with a fish slice or spat­ula so that the skin has com­plete con­tact with the base of the pan. Turn the fish and cook for a fur­ther 1-2 min­utes on the flesh side. Re­sist the temp­ta­tion to nudge and move the fish fil­lets about as this will pre­vent a nice crust de­vel­op­ing on the flesh side. Salmon or ocean trout is best served a lit­tle rare, but if you pre­fer your fish well done, cook for an­other minute or two. Serve with le­mon wedges or one of the fol­low­ing quick top­pings:

Chermoula yoghurt

Process ½ cup each of fresh flat-leaf pars­ley and co­rian­der leaves, 1 gar­lic clove, 1 tea­spoon each of chilli flakes (or to taste), ground cumin and co­rian­der un­til com­bined. Add 1 ta­ble­spoon each of le­mon juice and olive oil. Process un­til smooth. Stir in ½ cup of Greek-style yoghurt. Sea­son to taste with sea salt.

Green mango rel­ish

Stir 1 ½ ta­ble­spoons each of grated palm sugar and fish sauce over low heat. Com­bine 1 coarsely grated green mango with 1 ½ ta­ble­spoons lime juice, 2 finely chopped Asian shal­lots and 1 thinly sliced small red chilli. Add palm sugar mix­ture.

Salsa verde

Process 2 cups of fresh flat leaf pars­ley, 1½ ta­ble­spoons of fresh le­mon thyme leaves, 1 ta­ble­spoon of ca­pers, 1 crushed clove of gar­lic, ½ cup ex­tra vir­gin olive oil and 1 ½ ta­ble­spoons white wine vinegar. Sea­son to taste with sea salt and ground pep­per.

Crispy skin salmon with Chermoula yoghurt Sprin­kle the skin with sea salt and en­sure it has com­plete con­tact with the hot pan for crispi­est skin re­sults.

With salsa verde

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