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.

30 mins before serving (not earlier 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)