Little twist on fish & chips by Theo Randall

Little twist on fish & chips by Theo Randall


Posted 5th Oct 2015

This is a really lovely way to eat fresh salmon. The courgette fritti are easy to make and go very well with the flavour and texture of the salmon. Keep the skin on the salmon as this will keep it juicy while it is cooking. The fresh chilli and mint sauce acts like a seasoning and makes the whole dish work together.


Serves 4

 
For the salmon
4 x 180g pieces of salmon with the skin on
sea salt and pepper to season
1 tbsp of extra virgin olive oil
For the courgettes:
8 medium sized courgettes (cut into batons of 2-4cm in length and 1cm in thickness)
200 ml full fat milk
200g 00 flour (or plain flour)
250 ml sunflower oil to fry the courgettes

 
For the sauce
1 red chilli
1 tbsp of chopped fresh mint
1 tsp of red wine vinegar
1 tbsp of extra virgin olive oil


Directions

Heat a heavy based frying pan until it is very hot.

 
Season the salmon with sea salt and pepper. Rub over the olive oil then place skin down in the hot frying pan and cook for two minutes. When there is a nice crust on the salmon flip it over carefully and cook for one minute. Take the pan off the heat with the salmon still in the pan, the residual heat will warm the salmon through to the middle so it is not raw and will keep it really juicy.

 
Warm up a plate in the oven and place a piece of kitchen towel on it (ready for the courgette fritti).

 
Place the batons of courgettes into the milk then throw them into the flour and make sure they all have a nice coating on the outside. Heat a 25 cm size frying pan and add the sunflower oil and shallow fry the courgette batons so they are slightly golden and crisp. It would be advisable to do this in batches so they cook evenly. Taking the courgette fritti out of the frying pan and place on the warmed plate with the kitchen towel to absorb any oil. Keep them on the plate.

 
Cut the red chilli in half and remove the seeds. Cut finely and mix together the chopped mint and tsp of red wine vinegar. Add a tsp of olive oil to bring the sauce together.

 
Serve the salmon on a warm plate with the courgette fritti on the side and the fresh chilli and mint sauce on top of the salmon.






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