Sal­mon – A fishy tale

Costa Levante News - - WINE AND DINE -

In­gre­di­ents Serves: 6 400 g (14 oz) piece of sal­mon fil let 3 tbsp dry white wine 1 bay leaf 6 black pep­per­corns 30 g (1 oz) but­ter 2 onions, finely chopped 200 g (7 oz) but­ton mush­rooms, thinly sliced 200 g (7 oz) bas­mati rice 2 tbsp finely chopped fresh dill 2 tbsp ex­tra vir­gin olive oil 7 sheets filo pas­try, about 200 g 7 oz) in to­tal 1 egg, beaten salt and pep­per le­mon wedges to serve Method Prep: 2hr20min › Cook: 40min › Ready in: 3hr

Put the sal­mon in a non-alu­minium pan with the wine, bay leaf and pep­per­corns. Pour in enough cold water just to cover the fish. Set the pan over a mod­er­ate heat and bring to a gen­tle boil. Re­duce the heat so the liq­uid just sim­mers, then cover the pan and cook for 10 min­utes. Re­move the pan from the heat and let the fish cool in the poach­ing liq­uid.

Mean­while, melt 15 g (½ oz) of the but­ter in a large fry­ing pan. Add the onions and stir well, then cover and cook over a low heat for 8–10 min­utes or un­til very soft and translu­cent. Add the mush­rooms and sea­son with salt and pep­per to taste. Turn up the heat and cook un­cov­ered, stir­ring con­stantly, for 5 min­utes or un­til the mush­rooms have soft­ened. Re­move the pan from the heat and leave to cool.

Rinse the rice and cook in a saucepan of boil­ing water for 10–12 min­utes, or ac­cord­ing to the packet in­struc­tions, un­til just ten­der. Drain the rice and turn it out onto a large plate or tray to cool.

Drain the cooled sal­mon and flake the flesh, dis­card­ing the skin and any bones. Gen­tly com­bine the rice with the mush­room mix­ture. Add the chopped dill and sea­son with salt and pep­per to taste .

elt the re­main­ing 15Mg (½ oz) but­ter in a small saucepan with the oil. Ar­range 3 over­lap­ping sheets of pas­try on a lightly oiled bak­ing sheet to make a 40 cm (16 in) square, brush­ing each sheet spar­ingly with the but­ter and oil mix­ture. Ar­range 3 more sheets on top, brush­ing with the but­ter and oil.

Spoon half the rice mix­ture down the centre of the pas­try to make a neat shape about 30 x 17 cm (12 x 6 1/2 in). Top with the

flaked sal- mon. Spoon the rest of the rice on top of the fish and mound 1/2 into a neat shape. Lightly brush the edges of the pas­try with beaten egg, then wrap the pas­try over the fill­ing to en­close it com­pletely. Brush the last sheet of pas­try with the re­main­ing but­ter mix­ture, then cut into quar­ters. Lightly crum­ple each piece and se­cure on top of the kouli­b­iak with a lit­tle beaten egg, to make a neat dec­o­ra­tion. Cover and chill for up to 4 hours un­til ready to cook.

When ready to cook, pre­heat the oven to 200°C (400°F, gas mark 6). Lightly brush the couli­b­iac with beaten egg to glaze, then bake for 35–40 min­utes or un­til golden brown and the centre is pip­ing hot (check with a skewer). Trans­fer the couli­b­iac to a serv­ing plat­ter and add le­mon wedges. Cut into slices to serve. In­gre­di­ents Serves: 4 900g pota­toes 100g but­ter 600ml full fat milk 400g had­dock fil­lets 250g sal­mon fil­lets 275g smoked had­dock fil­lets 1/2 onion, stud­ded with whole cloves 2 bay leaves 4 pep­per­corns 175g cooked king prawns 1 tbsp olive oil 400g spinach leaves salt and pep­per 4 tb­sps plain flour 100g ma­ture Ched­dar cheese 2 boiled eggs 1 tsp fresh grated nut­meg Method Prep: 30min › Ready in: 1hr

Pre­heat the oven to 200 C / Gas 6. Cook: 30min ›

Bring a large saucepan of salted water to the boil, and cook the pota­toes un­til ten­der, about 20 min­utes. Mash the pota­toes, and stir in 70g of the but­ter and 100ml of the milk.

Place the fish fil­lets skin side up in a large non-stick fry­ing pan, cover with the re­main­ing milk, add the stud­ded onion, bay leaves and pep­per­corns. Bring to the boil, cover with a lid or bak­ing tray and sim­mer for 6 min­utes un­til the fish is just ten­der and flak­ing.

Care­fully lift the fish from the milk and place in a large oven­proof dish. Use a knife and fork to re­move any skin and bones, then break the fish into large flakes. Stir in the prawns.

Heat the oil in a large pan, add the spinach leaves, cram­ming them into the pan. Cover and cook for 2 min­utes, stir­ring oc­ca­sion­ally, or un­til the leaves are wilted. Sea­son well with salt and pep­per. Drain in a sieve to re­move any ex­cess liq­uid.

Strain the milk into a medium pan, add the re­main­ing but­ter and flour. Slowly bring the milk to the boil, whisk­ing with a bal­loon whisk un­til the sauce boils and thickens. Sea­son to taste and stir in half the cheese.

Place the sliced boiled eggs on top of the fish, then scat­ter the spinach on top. Pour over the sauce. Add the nut­meg, then top with the mashed pota­toes, loosely spoon­ing them over so they form a crumbly layer. Scat­ter the re­main­ing cheese over. Place on a bak­ing tray.

Bake for 25 to 30 min­utes or un­til the top is golden. In­gre­di­ents Serves: 16 1kg (2 1/4 lb) sal­mon fil­let, bones re­moved 4 tb­sps coarse sea salt 3 tb­sps light brown soft sugar 1 tbsp freshly ground black pep­per 1 bunch fresh dill, chopped 3 tb­sps vodka Method Prep: 1hr › Ready in: 1hr Drape cling film over a glass bak­ing dish. Cut sal­mon in half length­wise, and place one half in dish, skin side down. Mix to­gether salt, brown sugar and pep­per. Sprin­kle half of mix­ture over sal­mon in the dish, cover with the chopped dill, and pour the vodka over the whole mix­ture.

Sprin­kle the re­main­ing salt mix­ture over the re­main­ing half of sal­mon. Place over the sal­mon in the dish, skin side up. Fold the cling film snug­gly over the en­tire sal­mon. Place a board over the fish and weigh it down with a heavy ob­ject.

Re­frig­er­ate fish for 24 to 36 hours, turn­ing ev­ery 12 hours. To serve, separate the fil­lets, and care­fully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

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