Wednesday, 2 October 2013
...earlier this year I wrote about some unusual but delicious norwegian skrei sent to me by the norwegian seafood council... it's always a delight to be sent such incredible high-quality produce so it was with relish that I accepted their offer of a delivery of some norwegian salmon. I know a lot of people find salmon rather bland I love it and always have. We ate a lot of it when I was growing up... I think it was always seen as quite a middle-class fish - if there can ever be such a thing, well I suppose it's the fish less-likey to be covered in batter and served with chips and the smoked kind is not cheap but we ate it in all it's forms... mums tinned salmon fish-cakes always have a very special place in my heart...
... and it was clear from the moment I unwrapped this delivery quite how superior it really was. The norwegian salmon is sustainably harvested from strictly regulated farms throughout the country's coastal seawaters and you can taste it in every mouthful... i've treated it very cleanly here in the cooking process to get the best from its amazing quality...
grilled salmon with sauted cucumber and fennel
i'm a little bit obsessed about cooking with salad vegetables... I roasted radishes with sausages last month and today I bring you the pan fried cucumber. The inspiration comes from the brilliant fish-fanatic Rick Stein and when I first saw him do this I wasn't quite sure how they'd turn out but when gently pan-fried in butter they become sweeter and soak up all the wonderful juices in the dish... the great thing about this dish and many fish dishes is that from oven to plate you're looking at no more than 10 minutes max and that can't be a bad thing for a glorious supper on a busy week day...
2 salmon portions
salt and pepper
butter and olive oil
one fennel bulb - finely sliced
one cucumber - peeled, cored and sliced
100ml single cream
a dash of pernod or ouzo
prep a gril pan with foil and place the salmon flesh-side down, turn the grill on to medium but don't grill the fish yet
melt some butter and oil in the pan and throw in the fennel and saute until soft, then add the pernod or ouzo and let it bubble away
take a food brush and using the liquor in the pan, brush the salmon skin and season then grill for about 5 mins until the skin is crispy, turn over, brush and season again and grill for another 5 mins
add the cucumber to the pan and saute whilst the salmon grills, then throw in a little cream and let it bubble through
serve immediately and eat and of course, enjoy!