Saturdays usually mean fish or seafood in the menu as it is something that we can get (relatively) fresh from the fishmonger. The 'quick pickled' veggies in this dish were actually thought of mid way the prep as I was originally thinking of just serving the fish with store bought pickled ginger (the ones you'd have with sashimi) - but then a meal without some form of vegetables would feel rather incomplete especially for us who have been feeding on vegetables all week this week!
The salmon was simply seasoned and encrusted with black sesame seeds, and pan fried til the skin got crispy, and finished in a hot oven for around 7 minutes.
Meanwhile, with a vegetable peeler, the small corgette and carrot were turned into thin ribbons, placed in a shallow bowl and set aside. The 'pickling brine' was made of red wine vinegar, brown sugar, salt, crushed coriander and black pepper - i didn't really measure but it was probably a couple of tablespoons of vinegar and less than a tablespoon of sugar, a teaspoon of coriander seeds and maybe less than 10 black peppercorns - just tasted my way through. This was heated up until almost boiling, then poured into the veggies, and nuked in the microwave on high for 2 minutes (I did mention "quick pickled" right?!).
Served with rice, this pickle experiment was a pleasant surprise.
- Posted using BlogPress from my iPad
No comments:
Post a Comment