Pink fish poaching liquor / court bouillon substitute

This poaching liquor is ideal for poaching fish such as trout rainbow trout and salmon etc, providing an elegant base flavour and overtones to flavour and complement the fish perfectly. Its very easy to make and can be frozen in batches for later use if not intended for immediate use.

You will need:

1 Litre of water
1 star anise
1 lemon, quartered
1 handful fresh parsley, stalks included
pinch sea salt
5 black peppercorns
3 bay leaves

The doing bit:

Bring the water to the boil then add the ingredients and allow to simmer for 15 minutes. Allow to cool, then strain and use as required.

Cured Marinated Salmon Salad

image courtesy of marel.com

What I love about salads is they can be, in the right setting wonderfully satisfying and fulfilling. Although light and more often than not guilt free, they can be incredibly wholesome. This recipe is no exception to the rule, it provides clean and earthy flavours to create a wholesome balance, whilst at the same time giving a nice healthy balance to nutrition also. Using traditional oriental flavours, as well as fish that is rich in protein, vitamins and omega 3 oils, it provides a joy for all audiences. It can also be adapted for larger proportions should the need arise, without the guilt factor.

You will need (for the marinade)

1 teaspoon sugar
Zest and juice of one whole lime
1 garlic clove, crushed with a little salt
1 teaspoon sesame oil
3 tbsp light soy sauce

For the salad

2 pieces (roughly 75g) fresh salmon cut into thin slices (use trimmings for thrift)
150g beansprouts
75g cucumber, grated
1 red chilli, trimmed and very thinly sliced
3 sprigs flat leaf parsley, finely chopped.

The doing bit

Marinade:

Combine sugar and two tablespoons on the lime juice in a small bowl and stir until sugar has dissolved. Add garlic, sesame oil and soy sauce and stir until uniform. Take the salmon and marinade in 4 tablespoons of the marinade mixture, cover and allow to marinade for about 3 hours. Store the rest of the marinade for later use.

The rest:

Blanche the beansprouts in lightly salted boiling water for 10 second and refresh under cold water. Combine with the cucumber and chilli. Sprinkle with the remaining juice and flat leaf parsley. Serve the salmon slices on top or around the salad (its all down to preference). Garnish with a teaspoon of the remaining marinade and serve.

Filo wrapped salmon with watercress sauce

image courtesy of delicious magazine

This recipe is a wonderful starter, or can be used as a main course in larger proportions. It has a wonderful non-offenisve flavour and is perfect for the festive season. The mild flavour of the watercress sauce with the vermouth provides a sweet enough edge to complement the salmon perfectly, and sits alongside the lemon edge of the salmon for a pleasing and clean overall flavour.

Ideal as an elegant edge to your Christmas dinner, or new years (if that's your thing). If you can get trout cheaply enough you can use this also in the place of salmon. It may work out cheaper depending on what's available.

For a vegetarian version replace the fish with feta cheese & spinach, or field mushrooms.

Ingredients (Serves 4)

500g Salmon filet skinned and pinned
2 tablespoon of olive oil
1 lemon juiced and zested
Seasoning
100g of butter
1 shallot finely diced
200g filo pastry

Watercress sauce

170g of watercress
2 finley diced shallots
4 tablespoons of dry vermouth
300ml of crème fraiche

Cut the salmon into 5mm (1/2 cm) strips

Melt a little of the butter and sauté off the shallots until soft

Mix the lemon, lemon zest and olive oil and mix with the shallots then mix with the salmon

Melt the butter and brush a layer of filo pastry, repeat this three time layering the pastry upon each other

Place a little of the mix upon one edge then roll up with buttered edges

Brush with butter and bake for 15 minutes

The sauce
Strip the cress leaves from the stems
Saute the shallots until soft
Add the vermouth and reduce by half, add crème fraiche, reduce by 1/3
Add the watercress and once wilted, puree
Check the seasoning

Serve and devour. For a main meal version this mix should serve two, just be sure to make larger parcels. Serve with tenderstem or purple broccoli, crushed new potatoes, asparagus or even mange tout or sugar snap peas. Make it work for you.

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