indian-flavoured salmon on lentil dhal + friendships + fine dining
 
 
Author:
Ingredients
  • Indian flavoured salmon
  • 1tbsp olive oil
  • ½ tsp garlic, grated
  • ½ tsp ginger, grated
  • ½ tsp masala, medium
  • 200g Sea Harvest Lightly Smoked Salmon trout, defrosted and cut into 3cm x3cm blocks
  • Lentil dhal
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 tsp masala, medium
  • ⅓ cup cream cheese
  • 3 tbsp water
  • 1tsp red wine vinegar
  • 150g cooked lentils
  • 1tbsp fresh coriander, chopped
  • Salt
  • Beetroot + cumin salad
  • 1 cup raw beetroot, grated
  • Large pinch of cumin seeds
  • Small handful of falvourburst micro herbs
  • Salad dressing
  • 2 tbsp red wine vinegar
  • 3tbsp olive oil
  • 1 tsp mustard powder
  • ⅛ tsp salt
  • ½ tsp sugar
  • ½ tsp black pepper, milled
  • ½ tsp fresh ginger, grated
  • Cucumber ribbons
  • 50g cucumber, cut lengthwise into ribbons using a potato peeler
  • 1 tbsp olive oil
  • 2 tbsp fresh fennel leaves, chopped
  • Salt
Instructions
  1. Indian flavoured salmon - Mix the oil and spices together. Rub into the fish.
  2. Heat a pan until it is smoking hot.
  3. Add the fish – skin-side down to the pan. Fry for 2 minutes. Add a drop of water to the pan and put a lid on for another minute.
  4. Take out of the pan and take the skin off the fish.
  5. Put the skin back into the pan and crisp up.
  6. Lentil dhal - Fry the oil and spices for about 2 minutes over medium heat. Add the cream cheese, water and vinegar. Cook through lightly.
  7. Take two tablespoons of the sauce out – we are going to use this when we assemble the dish.
  8. Then add the lentils to the pan and heat through.
  9. Taste for seasoning and add the coriander.
  10. Beetroot + cumin salad - Salad dressing – mix all the ingredients well together.
  11. Pour over the beetroot, cumin and flavourburst micro herbs and mix well.
  12. Cucumber ribbons - Add the olive oil to a pan and on medium heat warm the ribbons and fennel for about 3 minutes. Season with salt, remove from the heat.
  13. Cut the cucumber ribbons into 4 cm pieces and set aside.
  14. To assemble - Add the lentils in a small block mould. Stack with the fish, top it with a bit of sauce, some salmon skin and fresh herbs.
  15. On the side, place the cucumber ribbons on the plate and add the beetroot salad.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=6590