Spice Crust Salmon on Red Pepper Escabache with Mint Chutney and Coriander Blinis… Whew
OK seems like quite a list of ingredients but worth doing for the lovely combination. Even if you just do the spice crusted fish and the mint chutney it is worth it. The chutney is amazing – great with a multitude of meat and fish dishes, just on the side ready to dip into. It can be combined also with some greek yoghurt for a different style dressing and is equally lovely. Do remember to add the ice cubes as per the recipe, the ice will set the chlorophyll in the herbs and ensures you retain the lovely green colour in the chutney. The Spice Crust Salmon is a bit hit with my little one and makes a great alternative to fish fingers from the box! (I know, shoot me now but I try buy good ones!) The picture of the dish assembled looks quite refined but if you can imagine on the left of the dish was another big plate loaded with salmon and blinis in order to ensure my other half had enough to eat. That little plate would have been a ‘girls’ portion in his eyes….
This heart protective dish is packed with antioxidants and vitamin C from the red peppers, Capsaicin in the chillies stimulates blood flow and the omega 3 fatty acids in the fish protects the heart and arteries…. Whats not to love!
Red Pepper Escabeche – This keeps, hence the quantity
5 red peppers – deseeded and finely sliced
1 star anise
1 tbsp fennel seeds
2oz castor sugar
4 tsp sherry vinegar – I use PX
Juice of 1 orange
2floz olive oil
Heat 2 tbsp olive oil in large pan. Add peppers star anise and fennel and sauté quickly for 2-3 minute without colouring. Turn down the heat and simmer the peppers. Add sugar and when it begins to caramelise, add the vinegar and OJ. Cook for a further 5 minutes until the peppers are soft. Add the rest of the olive oil.
2oz chopped coriander
150gr gluten free white flour
¼ tsp sea salt flakes
Whisk egg and milk together
Add to the white flour mixing thoroughly
Add salt, stir and set aside for 15 minutes
Heat oil in a large non stick frying pan over a high heat.
Reduce the heat to medium and cook 2 tbsp of the mixture in batches for 2-3 minutes a side each side until golden. Add a sprinkle of chopped coriander onto each pancake when you spoon the mixture onto the pan. Keep them warm while you cook the fish.
(This amount makes plenty for 4 people, half it if you just want 1 or 2 little ones each)
Spice Crust Salmon
4 fillets of fish approximately 5oz each
A few tbsp of Gluten free white flour for dipping
2 tbsp your favourite garam masala spice mix
Salt and freshly ground pepper
Donegal Rape Seed oil for frying
Mix flour and spice mix in a shallow bowl
Season fish and dip both sides into the spice mix
Heat the oil in the pan and when quite hot add the fish
Don’t overload the pan.
Regulating the temperature, cook for about 3-4 minutes a side
2oz each of Mint and Coriander
1 clove of garlic
Juice of a lime
1 green apple deseeded
3 green chillies
Thumb size piece of ginger
4 ice cubes
1 tbsp sugar to taste
1 tbsp olive oil
Salt to taste
Place everything in a blender and add a dash of water. Whizz until everything is blended to a puree. Taste and add some extra seasoning if necessary.
When everything is ready plate the dish with some pepper escabeche onto which you sit your salmon. Add mint chutney and dot some avocado for garnish. Accompany with the blinis topped with more chutney and some reserved salmon pieces. Enjoy! 🙂