Ask the experts: crispy-skin fish
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:
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.
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