| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
|
|
Ingredients |
|
|
Turmeric |
|
|
Ground cumin |
|
|
Ground coriander |
|
|
Chilli powder |
| 1/2 |
|
Red chilli; deseeded and |
|
|
; chopped |
| 1 |
|
Lime; Zest of |
| 1 |
|
Lemon and 1 tbsp lemon juice; Juice of |
| 1 |
tb |
Chopped fresh coriander |
| 1 |
lg |
Potato; peeled |
| 25 |
g |
Butter |
| 7 |
tb |
Olive oil |
| 1 |
|
500 gram bag frozen beans and pea medley |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Icing sugar |
| 1/2 |
|
Bulb fennel |
| 175 |
g |
Salmon fillet; skinned (175 to 225) |
| 1/2 |
|
Lime; Juice of |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 110c/225f/Gas 1/4.
1 For the Harissa Mix: Heat a frying pan and dry roast a pinch of
turmeric, ground cumin, ground coriander and chilli powder for 30
seconds. Add the chilli and lime zest. Mix in a mortar and pestle
with juice of 1/2 lemon and the chopped fresh coriander until well
combined. Season and keep to one side.
2 Peel and dice half the potato. Boil a pan of salted water and cook
the potato until soft. Drain the potato and in the same pan melt the
butter.
3 Put the potato in the pan and, keeping 1 tbsp harissa mix, add the
rest to the potato. Mash and keep warm. Grate the other potato half.
Season.
4 Heat a shallow frying pan with 1 tbsp olive oil. Spread the potato
into the pan and cook for 2-3 minutes until golden on both sides.
Keep warm.
5 Boil a pan of salted water and add 1/4 bean medley as per the
packet. Drain and process with the spices and 2 tbsp olive oil until
combined. Put aside.
6 For the Sweet and Sour Sauce: Boil a pan of salted water and cook
two handfuls of broad beans with one handful of peas until tender.
Drain.
7 In a bowl mix the white wine vinegar, 1 tbsp lemon juice, icing
sugar and 2 tbsps olive oil. Add the beans and peas and mix together.
Keep to one side.
8 Julienne the fennel and chop the trimmings. Place in a small bowl
with the juice of 1/2 lemon and 2 tbsps olive oil. Mix together and
season.
9 Cut both ends of the salmon, leaving the thick middle fillet to one
side. Skin and cut the salmon ends into thin strips. Place in a bowl
with the zest and juice of 1/2 lime. Layer the salmon strips on a
plate followed by the fennel. Serve with the sweet and sour sauce.
10 Scale the middle salmon fillet, score and drizzle with 1 tbsp
olive oil. Put a pinch of turmeric, cumin, coriander and chilli in an
ovenproof frying pan with 1 tbsp olive oil.
11 Put the salmon skin-side down in a pan and transfer to the oven for
10-12 minutes. Serve with the mashed potato, spicy bean sauce, potato
rosit and sweet and sour sauce with beans.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”