Lightly season the Salmon fillets with the salt, pepper and paprika. Heat a good non-stick fry pan on stove top. Place the seasoned fillets in the pan with the skin side up. Keep the pan quite hot and allow to brown. This should take about 3 to 5 minutes. Then turn the fillets over and cook likewise on the other side until golden brown, again cooking time of about 3 to 5 minutes. I recommend that this dish should be served medium-rare.
FETTUCCINI AIOLI
Ingredients
500g Boiled either Fresh or Dried Fettuccini (see recipe for fresh pasta)
2 Table spoons Olive Oil
Juice of ½ Lemon
Salt and Cracked White Pepper to Season
Method
Heat oil in non stick fry pan until hot (just smoking). Add the Fettuccini and toss in the oil until nice and hot. Add Lemon Juice and Flake Sea Salt and toss together. (Should take less than 2 minutes) Divide Pasta onto 4 plates. Season with Cracked Pepper. Place Salmon fillets on top of Fettuccini. Top with Dill Mayonnaise, garnish with a sprig of fresh Dill
FRESH DILL MAYONNAISE*this recipe is particularly suitable to be made with the ‘Bamix food processor’
Ingredients
2 large Egg Yolks
2 teaspoons Dijon Mustard
¼ cup White Wine Vinegar
¼ Litre Light Olive Oil
¼ Litre Rice Bran Oil
2 Dessert spoons chopped fresh Dill
4 Dill sprigs to garnish
Place the first 5 ingredients into the ‘Bamix’ Beaker. Sink the blade of the Bamix in to the bottom of the beaker. Switch the Bamix on and slowly draw the rotary blade to the top of the beaker. You will see the Mayonnaise form right before your eyes
Please note:
Because of the nature of this preparation it is difficult to make less than a half litre at a time. You will only need about one third of this mayonnaise to complete your fish dish so separate one third. To that fold in the chopped Dill and use on your fish.
The Oyster Plate - 18 Aug 2010
