Prep Cook Serves 1 hr 45 min 4
100g caster sugar 1 lemon, zest finely grated 4 salmon fillets 100g charcoal or regular cheese wafer biscuits 100g plain flour
1 egg, beaten
Oil for deep-frying
For the pearl barley 1 garlic bulb, plus 8 unpeeled cloves Olive oil
50g unsalted butter 2 shallots, chopped 150g pearl barley 100ml dry white wine 500ml fish or veg stock 75g parmesan, grated 75g mascarpone
4 tbsp parsley, chopped 1 lemon, segmented Mustard cress, to serve
Heat the oven to 200C/390F/gas 6.
For the pearl barley, halve the garlic bulb horizontally and put on a piece of foil. Drizzle with salt and olive oil, seal and roast with the garlic cloves for 45 minutes.
Mix the salt, sugar and lemon zest together and sprinkle over the salmon. Cover with clingfilm and refrigerate for 30 minutes.
For the barley, heat a large saucepan over medium heat and add the butter and a drizzle of oil. Add the shallots and cook for one minute. Add the pearl barley then the white wine and reduce. Add the stock and cook until tender.
Wash the salmon and cut into 1cm slices. Blitz the wafers then put the flour, egg and crumbs into three separate bowls and dip the fish in each in that order to coat.
Heat the oil in a deep, heavy pan to 180C/350F. Deep-fry the salmon for two minutes, until crisp. Drain on kitchen paper, and sprinkle with salt.
Peel the roasted garlic bulb and stir through the barley with the rest of the ingredients and season.
Serve the salmon on top of the barley. Finish with mustard cress, a drizzle of olive oil and the roasted garlic cloves. Adapted from Nathan Outlaw’s British Seafood by Nathan Outlaw (Quadrille) Prep Cure Serves 5 min 24 hr 10-12
1 whole salmon, filleted, skinned and pinboned – see online version for pinboning instructions.
For the cure
25g star anise
25g fennel seeds 25g pink peppercorns 750g rock salt 500g caster sugar 750ml white wine 250g maple syrup
To serve Extra-virgin olive oil ½ lemon
1 celery stick, finely diced 1 tbsp chives, finely chopped
Flaky sea salt Begin by making the cure: put all the ingredients except the wine and maple syrup in a food processor and blitz for 20 seconds, until everything is well mixed and some of the spices are cracked.
Spread half of this mixture into the base of a non-reactive container that will snugly hold all the fish side by side in one layer. Put the salmon on top, then sprinkle over the remaining cure to completely cover the fish. Pour over the wine and maple syrup, then cover with clingfilm and refrigerate for 12 hours.
After 12 hours, turn the salmon and return to the fridge for a further 12 hours.
Remove the fish from the cure and gently wash under cold running water, then pat dry with kitchen paper and put in a clean container.
Slice the salmon thinly, drizzle with a little olive oil and a squeeze of lemon, and finish with a sprinkling of celery, chives and a few flakes of salt.
From The Seahorse by Mitch Tonks (Absolute Press)