Salmon – A fishy tale
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.