Place the flesh of an avocado in a blender with 65 ml buttermilk, 1 tbsp chopped parsley, the juice of 1/2 lime, 2 anchovies, 1 clove of garlic and 1 chopped spring onion. Season and whiz to a puree. Set aside.
Combine 1 tsp cumin, 1 tsp ground coriander, 1 tbsp paprika, 1 tsp cayenne and 1 tbsp caster sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.
Whisk together 30ml olive oil with the juice of 1/2 lime. Season.
Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.
Spread the avocado puree on serving plates. Top with grilled wedges of little gem and sliced radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.
No comments:
Post a Comment