Seared Salmon

Name: Seared Salmon
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 8 sprigs of watercress; 1 tablespoon chopped fresh chives; salt and freshly ground black pepper; 50 ml/2 fl oz vegetable oil; 1 tablespoon whole cumin seeds; 3 tablespoons whole black peppercorns; 1 teaspoon green cardamom pods; 2 teaspoons freshly grated nutmeg; 2 teaspoons ground cinnamon; 6 spring onions, finely chopped; a pinch of sugar; black caviar, to garnish (optional); 50 ml/2 fl oz olive oil; 50 ml/2 fl oz white wine vinegar; 250 ml/8 fl oz boiling fish stock; 125 g/4 oz couscous; 300 ml/½ pint crème fraîche; 2 teaspoons whole cloves; 2 teaspoons mustard seeds; 2 tablespoons whole coriander seeds; 4 × 125 g/4 oz salmon fillets, all bones removed; 1 red pepper, finely diced

with Roasted Spices, Watercress and Spring Onion Crème Fraîche

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

4 × 125 g/4 oz salmon fillets, all bones removed
50 ml/2

Europe
United Kingdom
Dinner
Pescatarian
England
Spicy

Method

To make the roasted spice mixture, roast the spices in a hot, dry frying pan, making sure not to burn them. Grind in a coffee grinder and store in a sealed jar.

To make the spring onion crème fraîche, combine the crème fraîche in a bowl with the spring onions, vinegar and chives. Add salt, pepper and sugar to taste, then chill.

Place the couscous in a bowl and pour over the boil