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

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

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

Asia
Europe
Oceania
Iran
Australia
Spain
Persia
Fish course
Pescatarian
Summer

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