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Seafood

Seafood

Recipe Listing

Cedar Planked Salmon with Chive and Wasabi Spiked Flying Fish Caviar

Recipes

Ingredients

Sea salt
4 x 100 gram pieces Salmon fillet
1 Tspn Soft brown sugar
1 Tspn dry mustard powder
4 pieces of dressed untreated cedar plank, 14cm x 7cm

Method

Serves 4

Lightly sprinkle some sea salt over the pieces of Cedar. 

Place a piece of salmon on top of each one, trimming the salmon to fit the planks if they are too long.

Run your fingers over the fish to feel for small bones, and using small pliers or tweezers, gently tug them out.

Lightly season the salmon with sea salt first.

It is important to do the next step in order:

First rub the soft brown sugar onto the top of the fillet

Then sieve the mustard powder over that. 

It doesn’t matter if any sugar or mustard powder ends up on the wood; they will just caramelise around the salmon and become part of the delicious juices.

Place the planks on top of the grill bars of the barbecue, and cover it with an upturned metal container.

I use an old roasting pan.

The wood needs only smoulder and not burst into flames.

Check the salmon after 5 minutes and if you can see small white beads of cooked protein forming on the outside of the salmon, it is cooked.

Spoon the chive and caviar emulsion over the top or alternatively, pour a little melted butter mixed with a squeeze of lemon juice and some chopped chives or fresh thyme leaves over.

By Martin Bosley

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Cheong Liew's Salmon

Recipes

Ingredients

4 x 150g Atlantic salmon fillets
2 Tbsp roughly chopped spring onions
1 tsp roughly chopped ginger
Pinch salt
1 Tbsp rice wine
2 tsp dark soya sauce
1 Tbsp extra virgin olive oil

Dressing

1 Tbsp mirin
1 tsp dark soya sauce
2 Tbsp onion oil (made by gently cooking spring onion off cuts in a mixture of peanut and olive oil) - you could substitute 1 Tbsp finely chopped spring onion and 2 Tbsp extra virgin olive oil.

Method

Serves 4

Delicious and one of this masters simplest recipes.

Mix dressing.

Marinate salmon in mixture of spring onions, ginger, rice wine, soya sauce, olive oil and salt.

Turn after 5 minutes and continue marinating for 5 minutes.

Steam salmon skin side up on plates in steamer for 2 or 3 minutes or so. (Do not overcook).

Remove to warm serving plate.

Stir blanched, drained bok choy in same pan for 15 to 20 seconds.

Serve fish with fish dressing.

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Chive and Wasabi Spiked Flying Fish Caviar Emulsion

Recipes

Ingredients

1 whole lemon, zested
50ml water
50ml white wine
50ml fish stock or glaze
2 sprigs thyme
500g butter, unsalted, diced
0.5 bunch chives, chopped fine
1tsp Wasabi flavoured Flying Fish Caviar

Method

Reduce water, stock, wine, thyme, zest and the juice of the lemon until only a tablespoon remains. 

Quickly whisk in the chilled butter over a high flame.

Pass through a fine chinois. 

Correct the seasoning and add the chives and caviar.

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Coconut-crumbed Whiting Fillets with Peach Salsa

Recipes

Ingredients

1kg whiting fillets (or other small fish fillets)
50g plain flour, seasoned with a little salt
2 free range eggs
100ml whole milk
1/4 tsp white pepper
1/4 tsp black pepper
250g shredded coconut
Olive oil, for shallow frying

Peach salsa

1/2 Spanish onion finely diced
4 peach halves finely diced.
1 tomato flesh
2 Tbsp coriander chopped
Juice of lemon or lime
1 Tbsp extra virgin olive oil
1 tsp sugar
Salt and pepper

Mix and refrigerate.

Method

Especially delightful when made with small whiting fillets.

Other thin white fish fillets may be used.

Run fingers over whiting fillets, removing any fins and bones.

Whisk eggs, milk and seasoning until light and fluffy.

Place flour in flat dish, egg mix in bowl, coconut in another and arrange in that order.

Begin crumbing by dipping fillets into flour, covering both sides and shaking off excess, followed by egg mix, carefully draining excess then gently press into shredded coconut on both sides.

Lay fillet on absorbent paper and crumb the rest of the fish.

In skillet or frying pan heat a little oil to medium hot and gently fry the fish until golden brown on both sides, approximately one minute each side.

Serve with peach salsa

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