Name: Tasmanian salmon escabèche with radish, basil and cucumber salad and salmon roe
Cuisine: Spanish
Ingredients: 1 small fennel bulb, finely shaved into rounds; 4 coriander roots, minced; seeds from 1 green cardamom pod, ground; ½ teaspoon cumin seeds, coarsely crushed; 3 cloves garlic, finely sliced; olive oil; 1 cucumber, seeded and cut into julienne; 1 red onion, diced; 100 g mizuna or rocket leaves; 10 g castor sugar; ¼ teaspoon freshly cracked black pepper; 2 teaspoons sea salt; 3 teaspoons Ginger Juice; ½ teaspoon soy sauce; 30 ml fish sauce; 200 ml fruity extra-virgin olive oil; 1 teaspoon minced lemongrass; 2 large red chillies, finely sliced; 6 teaspoons salmon roe; 50 ml strained lime juice; 3 teaspoons Chinese Shaoxing rice wine; 12 sorrel leaves, shredded; ½ teaspoon dried prawns; ¼ teaspoon crushed fennel seeds; ½ teaspoon jasmine rice; 2 kaffir lime leaves, minced; 2 tablespoons coriander leaves; 6 red radishes, cut into julienne; ½ teaspoon white sesame seeds; 6 x 100 g fillets Tasmanian salmon

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

The method I use to prepare the fish for this salad is of Persian and Spanish origins — the fish (preferably freshwater salmon or trout) is spiced, fried and then pickled before serving.

The salad ingredients provide textural contrast to the fish, making this a favourite summer dish.

Ingredients

6 x 100 g fillets Tasmanian salmon
olive oil
1 red onion, diced
3

Method

Mix curing ingredients, then rub liberally into fish. Put fish onto a tray, then cover and refrigerate for 2 hours. Drain off any accumulated liquid.
Heat some olive oil in a frying pan and seal fish for 1 minute a side only. Set aside.
To make the pickling mix, dry-roast dried prawns, rice and sesame seeds, separately, over gentle heat until fragrant

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Tasmanian salmon escabèche with radish, basil and cucumber salad and salmon roe

Ingredients

Method

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