FORT­NUM & MA­SON’S MULLED-WINE-CURED SALMON

Town & Country (UK) - - TASTE -

IN­GRE­DI­ENTS

500g salmon fil­let, pin-boned

FOR THE CURE

75g sea salt 75g caster sugar 1/2 a lemon, thinly sliced 1/2 an orange, thinly sliced

FOR THE MULLED WINE

1 bot­tle of red wine Juice and grated zest of 1 orange and 1 lemon 50g caster sugar 5g star anise 1 cin­na­mon stick 5g cloves Small loaf of soda bread, to serve

METHOD

Mix the salt and sugar. Sprin­kle half in a dish just big­ger than the salmon and put half the orange and lemon slices on top, then the fish. Add the re­main­ing cure in­gre­di­ents, cover with cling­film and re­frig­er­ate for 24 hours, turn­ing the salmon over once. Put all the mulled-wine in­gre­di­ents into a pan and bring slowly to the boil, stir­ring to dis­solve the sugar. Sim­mer un­til re­duced by half, then strain and leave to cool. Dis­card the star anise, cin­na­mon stick and cloves. Rinse the salmon and pat dry. Wash the dish, re­turn the salmon to it and pour the cold mulled wine over it. Cover with cling­film and mar­i­nate for an­other 24 hours in the fridge, turn­ing the salmon over once. Re­move the salmon from the mulled wine. Slice it thinly at an an­gle and serve with soda bread. www.fort­nu­mand­ma­son.com

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