Salmon recipes

The Guardian - Feast - - News - Four favourite

Prep Cook Serves 1 hr 45 min 4

100g salt

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)

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