I have just created a new recipe to make the most of the wild salmon as the season will be coming to a close soon. Salmon fishing has been great this past 6 weeks as it has done nothing but rain.
so here goes:
Wild Cumbrian salmon served with pickled fennel
Ingredients
Serves 4
3 bulbs of fennel
4 shallots
300ml white wine vinegar
100g icing suagr
1 lemon
1 tsp pepper corns
sea salt 1 tbsp
1 tbsp fennel seeds
Method
place the vinegar, icing suagr, the zest and juice of the lemon, fennel seeds and pepper corns into a bowl and whisk together until disolved.
shred the fennel as finely as possble and add the the pickling liquid, leave the fennel to pickle for 2 hours.
season the salmon fillets both sides with sea salt and freshly ground black pepper
heat a dry frying pan, drizzle the fillets with a little olive oil and place in the pan skin side down. Cook the fish on the skin side for 3/4 minutes until golden, turn the fish over and turn the heat off as the remaining heat in the pan will cook the fish for anither3 minutes or so. You can add a small knob of butter to the pan while it is cooking it is optionsl though
to serve squeeze outh the fennel and place in the middle of the plate and served with yout salmon.
