salmon with ceps and green sauce
Salmon
Salmon with ceps and green sauce
Seared salmon served with a vibrant green sauce and earthy ceps.
Ingredients:
- 100ml/3½fl oz olive oil
- 2 salmon fillets, pin-boned
- 4 garlic cloves, peeled
- 4 cep mushrooms, cleaned
- 8 yellow tomatoes, cherry or datterini
- 2 spring onions, chopped
- ½ unwaxed lemon, finely grated zest only
- 2 bunches rocket, plus extra leaves to garnish
- 2 tbsp capers
- 2 tbsp dijon mustard
- 2–3 ice cubes
- salt and freshly ground black pepper
- 1 parsnip, shaved with a peeler
Directions:
- Heat a frying pan and add 2 tablespoons oil. Once hot, cook the salmon on each side for 2–3 minutes. Remove from the pan and keep warm.
- Meanwhile, bring a small pan of water to the boil and blanch the garlic. Change the water, bring back to the boil and blanch again.
- Heat 1 tablespoon oil in the frying pan and cook the ceps for 1–2 minutes, adding the blanched garlic and the tomatoes just before the end to warm through. Set aside.
- Meanwhile, put the remaining ingredients and oil in a blender and blend until smooth. Season with salt and pepper.
- Heat a deep-fat fryer to 180C. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip for 1–2 minutes, or until crispy. Drain on kitchen paper.
- Divide the salmon and ceps between serving plates, pour over the sauce and top with the crispy parsnips.
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