If you're Australian or from London, you might know of Aussie chef Chris Manfield. If you know her, you'll know her love for a bold use of spices, and a particular fondness for the spices of India. I was inspired by her to produce this dish. The salmon was dusted with a mix of roasted and ground cumin seeds, cardamom seeds, coriander seeds, white peppercorns, cassia bark and brown mustard seeds, mixed with chickpea flour and salt. The fish was sautéed in a little grapeseed oil in a hot pan - two minutes each side. The pumpkin has been sprinkled with sumac, cumin seeds, sea salt and pepper and roasted at 220C for 20 minutes. For the sauce, I puréed three tomatoes, a 2 cm piece of ginger, a clove of garlic, a bulb of eschallot, salt and a dried bird's eye chilli. I heated a couple of tablespoons of peanut oil until smoking, then added the sauce (quickly, but carefully - it spits violently when the oil and sauce meet), reduced the heat to medium and stirred until slightly reduced and thickened. The lime pickle is from a local Sri Lankan couple at the weekly markets.
SPICED SALMON WITH TOMATO & GINGER SAUCE, CUMIN CRUSTED PUMPKIN
No comments:
Post a Comment