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Citrus cured salmon with Smoked potatoes and fennel salad.

Citrus cured salmon with Smoked potatoes and fennel salad.

One of my family favourites!

Method

Citrus cured salmon

Mix the zests together with sugar and sea salt (not the zest for serving). Rub this over the entire surface of the salmon (front and back), and wrap the fillet in a few layers of plastic wrap. Place in a dish (it might well leak liquid) and refrigerate for 2-3 days. ( curing for 3 days will result in a firmer texture and slightly more salty fish ).

Take the salmon out of the fridge after 2-3 days, remove the plastic wrap, and wash the fillet under cold water, to remove the cure. Wrap again in plastic wrap, and pop in the freezer for 24 hours.

Defrost the salmon in the fridge. When defrosted slice the salmon into thin slices. It is best to lay the knife almost parallel to the cutting board, and just literally shave thin slices diagonally across the salmon fillet.

Wasabi foam

300g water

60g rice vinegar

9g wasabi powder

2g lecithin powder

1. Mix the wasabi powder with a spoon of water to create a paste. Using a stick blender mix the wasabi paste, the water and the rice vinegar in a high container Add the lecithin powder and mix well. the mix needs to be cold. Place it in the fridge until needed and gently using stick blender to form foam, collect and spoon

Smoked potatoes

Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)

Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.

Carefully pour in the stock, then add the thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper.

Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and cool.

To smoke

Line a saucepan with enough tin foil to hang over the edges.

Combine the rice, tea and sugar and place in the bottom of the pan on top of the foil.

If you can place a rack over the top of the rice or just cover with a round of tin foil with a few holes in made with a knife.

Place the cooked potatoes on top, cover the pan with a lid and place on the hob over a medium heat and cook for about 4 minutes,

Remove from the heat and leave the lid on for 10 minutes.

Keep warm.

Fennel salad.

1 fennel bulb, shaved paper thin with a mandoline or grated

2 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1/8 teaspoon of chopped fresh thyme leaves

1 Tbsp chopped flat-leafed parsley

METHOD

Mix all ingredients together.

Ingredients

Citrus cured salmon

zest of 1 orange

zest of 1 lemon

10.5 oz caster sugar

10 oz sea salt

1 side of salmon, filleted, skinned, pin bones removed

For serving: extra orange and lemon zest and a drizzle of olive oil.

Smoked potatoes

150g butter

4 potatoes, peeled, cut into 8 small rounds using a 3cm diameter cookie cutter

75ml vegetable stock

2-3 sprigs fresh thyme

sea salt flakes and freshly ground black pepper

Fennel salad

1 fennel bulb, shaved paper thin with a mandoline or grated

2 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1/8 teaspoon of chopped fresh thyme leaves

1 Tbsp chopped flat-leafed parsley