Advertisement
Rock Salmon, Marinated Beetroot and Black Pepper
- Serves
4
- Difficulty
Easy
By Matt Tebbutt
Published 2008
Rock salmon or dogfish is quite hard to find these days as it is rarely landed because of its little or no commercial value. This is a shameful waste as rock salmon has a taste and texture not unlike eel and can carry strong flavours. Your fishmonger should be able to source some for you given a little notice.
Ingredients
4 x 200 g - salt and pepper
- olive oil
4
Method
Firstly cut the beetroot into eighths and mix with the marinade ingredients. Leave at room temperature to marinate for a few hours.
To make the spiced oil, warm the ingredients together in a saucepan gently. Do not boil. Leave aside somewhere warm to infuse.
To cook the rock salmon, season and lightly oil the fish fillets, and grill or char-grill on both sides for a few minutes.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe