Solo vs so­cia­ble: Yo­tam Ot­tolenghi serves up two dishes

Grazia (UK) - - Contents -

Each week we fea­ture two de­li­cious recipes – one that’s per­fect for when cook­ing just for your­self or for two. The other is a dish that’s big on wow fac­tor for when you have guests. This week Yo­tam Ot­tolenghi gives us a sim­ple zesty tomato dish, and for friends, a fish dish in­spired by... Brid­get Jones!

BRID­GET JONE S ’ S PAN- F R I ED SAL­MON WITH P INE NUT SAL SA Serves: 4 Prepa­ra­tion time: 20 min­utes Cook­ing time: 30 min­utes

INGR E D I ENT S

100g cur­rants 4 sal­mon fil­lets, skin on and pin-boned (500g) 100ml olive oil 4 cel­ery sticks, cut into 1cm dice (180g), leaves re­moved but kept for gar­nish 30g pine nuts, roughly chopped 40g ca­pers, plus 2 tbsp of their brine 40g large green olives, pit­ted and cut into 1cm dice (about 8) 1 good pinch of saf­fron threads (¼ tsp), mixed with 1 tbsp hot water 20g pars­ley, roughly chopped 1 le­mon: finely grate the zest to get 1 tsp, then juice to get 1 tsp Salt and black pep­per

METHOD

1 Cover the cur­rants with boil­ing water and set aside to soak for 20 min­utes while you prep the sal­mon and make the salsa.

2 Mix the sal­mon with 2 tea­spoons of oil, 3 tea­spoons of salt and a good grind of pep­per. Set aside while you make the salsa.

3 Put 75ml of olive oil into a large sauté pan and place on a high heat. Add the cel­ery and pine nuts and fry for 4-5 min­utes, stir­ring fre­quently, un­til the nuts be­gin to brown (don’t take your eyes off them, as they can eas­ily burn). Re­move the pan from the heat and stir in the ca­pers and their brine, the olives, saf­fron and its water and a pinch of salt. Drain the cur­rants and add th­ese, along with the pars­ley, le­mon zest and le­mon juice. Set aside.

4 Put the re­main­ing ta­ble­spoon of oil into a large fry­ing pan and place on a medium-high heat. Once hot, add the sal­mon fil­lets, skin side down, and fry for 3 min­utes, un­til the skin is crisp. Re­duce the heat to medium, then flip the fil­lets over and con­tinue to fry for 2-4 min­utes (de­pend­ing on how you like the sal­mon cooked). Re­move from the pan and set aside.

5 Ar­range the sal­mon on four plates and spoon over the salsa. If you have any cel­ery leaves re­served, scat­ter th­ese on top.

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