Core recipe
Serves 2
1 wild salmon
fillet per person
juice of one
lemon
freshly
ground black pepper
500g cavolo
nero (black cabbage), use savoy cabbage or kale if you can’t find this
2 tsp olive
oil
1 garlic
clove, peeled and finely chopped
1 tbsp fennel
seeds, crushed
tamari
Marinate the
salmon for 1 hour in the lemon juice. Grind black pepper on to the fish then
place under a pre-heated hot grill for 1 minute. Turn over and sear on the
other side.
Strip the
cavolo nero leaves from their stems. Chop them roughly. Heat the oil in a pan
and cook the garlic until it starts to colour, then add the fennel seeds. Fry
for a minute more and then add the cavolo nero and some tamari. Put the lid on
and cook for a few minutes.
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