| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Superchefs |
1 |
Servings |
INGREDIENTS
| 4 |
|
6 oz centre cut salmon |
|
|
fillets scaled and pin |
|
|
boned |
|
|
Olive oil |
| 2 |
T |
Honey |
|
|
Salt and pepper |
| 4 |
|
Skewers, soaked in water |
| 1 |
|
Bag oak chippings for smoker |
| 2 |
|
Courgettes |
| 1 |
|
Aubergine |
| 2 |
|
Red peppers |
|
|
Olive oil |
|
|
Salt and pepper |
| 1 |
|
Italian plum tomatoes |
| 1 |
|
Clove garlic |
| 12 |
|
Basil leaves |
| 12 |
|
Coriander leaves |
| 1/2 |
|
Spanish onion |
| 1/2 |
|
Green chilli |
| 2 |
T |
White wine vinegar |
|
|
Sugar, to taste |
|
|
Cayenne pepper, to taste |
| 1 |
|
Lime, juice of |
| 4 |
T |
Extra virgin oil |
INSTRUCTIONS
Cut each salmon fillet into 5 smaller fillets with the grain of the
fish and skewer back to original shape. Drizzle the skin with honey.
Cut the courgettes into diagonal lozenges. Cut the aubergine into 1
1/2cm thick slices. Cut the peppers into eight equally sliced pieces
and seed and de-pith, dress all the vegetables liberally with olive
oil and salt and pepper. Gazpacho sauce: Place all the ingredients
into a blender until fine puree and pass through a sieve, chill in
refrigerator. Set up the smoker on the stove 15 minutes before.
Griddle all the vegetables on a hot griddle pan until black lines have
formed and vegetables are cooked. Pan fry the salmon skewers skin
side down for 1 minute in a nonstick pan to crisp up the skin.
Transfer to smoker for 4 minutes. Arrange griddled vegetables in
centre of a large plate, arrange smoked salmon skewer on top of this
and drizzle gazpacho dressing around the last dimension of the plate.
Finish with ripped basil leaves, olive oil and serve. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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