- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes plus 6 hours marinating
- Effort: easy
- 200 g salt
- 200 g caster sugar
- 1 lemon, zest and juice
- flour, for dusting
- 2 tbsp olive oil
- 1 shallot, chopped
- 1 medium-sized wild horseradish, peeled and grated
- 100 ml white wine
- 200 ml double cream
- 2 x 170 g salmon fillets, skin-on
- sakura and mizuna leaves, to garnish
Tips and Suggestions
Rubbing the salmon with so much salt and sugar will firm the fish up.
1. Mix together the salt, sugar, lemon zest and juice. Rub the mixture into the salmon, coating completely, then cover with cling film and marinate in the fridge for six hours.
2. When ready to cook, rinse off the marinade from the fish, pat dry and dust lightly in flour. Set aside.
3. Heat a tablespoon of the olive oil in a pan and gently fry the shallots and grated horseradish for 2-3 minutes, or until tender. Add the wine to the pan and cook until most of the wine has evaporated, then stir in the cream. Simmer until the sauce thickens enough to coat the back of a spoon. Strain through a fine sieve and set aside.
4. Heat the remaining olive oil in a frying pan and fry the salmon, skin-side down, for 3-4 minutes, or until the skin is crisp and golden-brown. Turn the fish over and cook for a further 2-3 minutes, or until the fish is just cooked through.
5. Spoon some of the horseradish sauce onto serving plates and place the fish alongside. Garnish with the mizuna and sakura leaves.
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