Wild salmon with preserved lemon butter

Wild salmon with preserved lemon butter

By
From
Spring
Serves
4
Photographer
Andy Sewell

I cook fish very simply, to appreciate its superb qualities. Invariably, I leave the skin on, as a well cooked skin – beautifully coloured with a definite bite – is the perfect counterpart to the sweet delicate succulent flesh beneath. We cook most firm-fleshed fish the same way: skin side down in a hot pan with a little olive oil, without turning or prodding until the skins pops from the base of the pan. Then, still unturned, we finish the cooking in a hot oven for a minute or two. Cooked this way, the flesh stays delicate, plump and very pure.

Ingredients

Quantity Ingredient
4 wild salmon fillets, about 200g each
1 tablespoon olive oil
sea salt
freshly ground black pepper

For the preserved lemon butter

Quantity Ingredient
160g unsalted butter, softened
2 teaspoons thyme leaves, chopped
2 teaspoons finely chopped flat leaf-parsley
1 tablespoon chopped preserved lemon

Method

  1. First prepare the flavoured butter. Put the butter in a bowl and beat with a wooden spoon until really soft and light. Add the chopped herbs and preserved lemon and stir well until evenly incorporated. Spoon the butter onto a sheet of baking parchment and shape to form a log, enclosing the butter roll in the paper. Twist the ends of the paper to seal, then refrigerate for a couple of hours.
  2. When ready to eat, preheat the oven to180°C. Place a non-stick ovenproof frying pan, large enough to hold the salmon fillets comfortably, over a medium heat and add the oil. When the oil is just smoking, season the fish all over with salt and pepper and lay the fillets, skin side down, in the pan. Cook for 2 minutes, without turning, then transfer the frying pan to the middle shelf of the oven and cook for a further 3 minutes.
  3. Remove from the oven (remembering to protect your hand as the pan handle will be very hot) and place the fish fillets on warm plates, skin side up.
  4. Place a generous slice of the flavoured butter on top of the salmon and allow it to sit and slightly melt for a couple of minutes before serving.
Tags:
Skye Gyngell
seasonal
Spring
London
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