The fish fix

Salmon tahini crudo with cour­getti salad

The Guardian - Feast - - News -

Prep Serves 25 min 4

1 chile de ar­bol, or ½ tsp chilli flakes

1 small garlic clove, un­peeled

The juice of 2 limes 30g tahini

2-3 tbsp toasted sesame oil, to taste 1 tsp caster sugar Salt and black pep­per

3 fil­lets best qual­ity (prefer­ably or­ganic) salmon, or very fresh mack­erel

1 small bunch chives, finely chopped

2-3 tbsp stale bread­crumbs (op­tional)

Oil, for fry­ing (op­tional)

For the cour­getti salad A small bunch chervil, or tar­ragon 4 cour­gettes

4 tbsp pump­kin seed oil or ex­travir­gin olive oil

2 tsp tamari, or light soy sauce 30ml fresh lime juice

2 spring onions, peeled and finely chopped

50g pump­kin seeds, toasted Fish, chilli, lime and garlic are very Mex­i­can salad in­gre­di­ents, which here are given a Mid­dle Eastern spin with the nutty tahini: bold flavours, but fresh and light.

Heat a small, dry fry­ing pan over a medium-high heat and toast the chilli on all sides un­til it smells nutty and aro­matic – about 30-40 sec­onds. Re­move the chilli and add the garlic clove – skin on – and dry-roast on all sides for about eight min­utes, un­til black­ened and soft. Peel when cooled.

Mean­while, grind the chilli to a pow­der in a mor­tar, then blitz with the garlic, lime juice, tahini, sesame oil and half the caster sugar. Sea­son to taste.

Skin the salmon and cut into 1cm dice. Add the chives and stir through the salmon, sea­son­ing lightly. You can now toss the fish with the dress­ing if you pre­fer it cured – oth­er­wise dress it at the last minute (see be­low). Re­frig­er­ate the fish un­til you are ready to eat. If you are us­ing the bread­crumbs, fry these over a medium heat in a ta­ble­spoon of oil for five to six min­utes, un­til golden and crisp.

Wash the chervil (or, if you can’t find it, tar­ragon), pick the leaves and dis­card the stalks. Make spaghetti us­ing all but the in­ner core of the cour­gettes with a shred­der, speed peeler or spi­raliser.

When you are ready to eat, whisk the oil with the soy sauce and lime juice, and sea­son to taste with salt, pep­per and the rest of the sugar. Toss the cour­getti in this dress­ing with the rest of the salad in­gre­di­ents.

Ei­ther toss the salmon with the tahini dress­ing and serve with the salad on the side, or ar­range the naked salmon on the plate and driz­zle with the dress­ing. Scat­ter with the crumbs, if us­ing, and serve at once.

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