Rock Salmon, Marinated Beetroot and Black Pepper

Name: Rock Salmon, Marinated Beetroot and Black Pepper
Yield: Serves 4
Cuisine: British
Ingredients: 1 tsp coriander seeds, lightly toasted and crushed; 1 handful of fresh coriander leaves, roughly chopped; 4 tbsp crème fraîche, to serve; 4 beetroot, cooked and peeled; 100 ml extra virgin olive oil; 200 ml olive oil; 1 garlic clove, peeled and finely chopped; 1 splash of red wine vinegar; salt and pepper; olive oil; 4 x 200 g rock salmon fillets, rinsed; salt and pepper; 1 star anise; 1 tsp black peppercorns, lightly crushed; ½ tsp white peppercorns, lightly crushed; 1 bay leaf; a few sprigs of fresh thyme

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

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 rock salmon fillets, rinsed
salt and pepper
olive oil
4

Europe
United Kingdom
Fish course
Pescatarian
January
February
Winter
Gluten-free

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.