A really quick and simple recipe for your dinner this evening. Easy to rustle up in 10 minutes.
Ingredients
- Fresh salmon fillet
- 100g savoy cabbage
- 50g pancetta
- 100ml double cream
- 1 fish stock cube
- Handful of fresh parsley
- Olive oil
- Salt and pepper to taste
Method
- Ask your fishmonger to pin bone and skin your fillet of salmon if you don’t fancy doing it yourself
- Finely slice the savoy cabbage or put through a mandolin – set aside
- Slice the pancetta into thin strips – set aside
- Put a splash of olive oil into a frying pan and get nice and hot
- Lay the salmon fillet in the oil carefully placing it away from you so not to get splashed with the hot oil
- Season with salt and pepper, turn the heat down and just allow to cook through or until nice and crispy and golden brown on one side
- Fry the cabbage and bacon in a pan until softened, add the cream and stock cube and reduce heat and allow to simmer for 5 minutes
- Once the salmon has browned on one side turn over and repeat on the other side. This should take about 8-10 minutes for your salmon to be cooked. To check it should be firm to the touch but still quite soft as you don’t want to over cook the fish. Take out from the pan and allow to rest for 2-3 minutes while you plate up.
- Place the chopped parsley into the cabbage last minute to retain its colour, check the seasoning. Spoon a large helping into the middle of the plate and drizzle any remaining liquid around the plate.
- Sit the rested salmon on top of the cabbage
- Eat straight away and enjoy
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793