7 October 2018

Sea trout, pistachio, tarragon

First get the zest and the juice of a lemon. Slice 2 shallots into very thin rings. Mix 2 tbsp juice with 1/2 tsp sugar, 1/2 tsp sea salt, fresh  pepper and the shallot. Rub the salt and sugar with your fingers in the shallots and reserve.

Max a half hour before serving (or the fish will be overcooked by the lemon juice), cut 4 fillets of sea trout (skin removed) in small cubes and
mix the lemon zest, another 2 tbsp juice, 1,5 tsp sea salt, fresh pepper and 2 tsp olive oil.

After 20 mins heat 20 gr butter with a tsp caraway seeds till frothy, caramelised and with a nutty smell.

Plate the fish, pour the brown butter over it, and finish with the sweet&sour shallots, 20 gr of pistachio nuts and tarragon leaves .

(Another Ottolengi recipe)

1 October 2018

Salmon, pine nut salsa

For the salsa you first need to soak 50 gr black currants in hot water, for 20 minutes.

In the meantime slice 2 stems of celery lengthwise in 3 and then cut into small cubes. Boil 50 gr of samphire for 3 mins, rinse under the cold tap to stop the cooking and drain. Zest a lemon. Soak 1/4 tsp of saffron in a tbsp hot water. Weigh 20 gr capers. Finely cut 20 gr of green olives.

Then its time to sweat the celery in 30 cl olive oil in a sauce pan and to roast 15 gr of pine nuts in a DRY pan till nicely golden brown (do not burn)

After 6 mins the celery is ready. Take off the heat and mix with the samphire, the olives, the lemon zest, 1 tbsp lemon juice, the capers, the saffron and a pinch of salt.

Lightly oil two salmon filets and panfry, skin side down, for about 3 mins. Then kill the heat and turn the fish. This side is ready in 2 mins.

Drain the currants and mix with the salsa.

Serve as shown, with celery leaves as decoration.

<The salmon should be nice and pink inside.

(An Ottolenghi recipe)