Servings:

2

Level of difficulty:

Easy

Ingredients

2 NEAT 1"- 1½" THICK SLICES CUT FROM ACROSS A FILLET OF SALMON
½ TEASPOON SAINSBURY'S CHINESE 5 SPICE POWDER
½ TEASPOON SAINSBURY'S CELERY SALT
1 PACK SHARWOODS DRIED FINE EGG NOODLES
1 SMALL LEEK
2 TABLESPOONS SHARWOODS BLACK BEAN SAUCE
3 TABLESPOONS SHARWOODS SESAME OIL
½ TEASPOON SOFT BROWN SUGAR
1 DESSERTSPOON BALSAMIC VINEGAR
1 TABLEPOON DARK SOY SAUCE
VEGETABLE OIL FOR DEEP FRYING
(NOT OLIVE OIL - I'D SUGGEST RAPESEED, GROUND NUT OR CORN OIL)
1 TEASPOON TOASTED SESAME SEEDS
SALT AND GROUND BLACK PEPPER
KITCHEN PAPER

Method

Firstly prepare the salmon. In a small bowl, add the Chinese five spice powder to the celery salt, along with a couple of twists of black pepper. Mix thoroughly.

Take one of the pieces of the salmon and rub it liberally all over with the spice mixture. Set aside and repeat with the second piece. Put both pieces to one side.

2. Next, prepare the garnish of crispy leeks. Take the leek and top & tail it, making sure any grit or mud is washed off. Using a sharp knife cut it half lengthways, and then cut each half in two widthways. Carefully slice each piece of leek into very fine long slices; the size of spaghetti is ideal.

Take a small saucepan and add 2 inches or so of vegetable oil. Bring up to the temperature where a small cube of bread will float and turn golden almost immediately. Carefully add the leek spaghetti and cook for about 20 seconds, until it just starts to turn golden. Remove with a slotted spoon and drain on kitchen paper. Set aside until later.

Do not overcook, as the leek continues to cook for a few moments after it is removed from the oil.

3. Now for the Black Bean Vinaigrette. In a small bowl, add the black bean sauce, the soft brown sugar, the balsamic vinegar, 1 tablespoon of sesame oil, several twists of black pepper and a small pinch of salt. Take care with the salt as the black bean sauce has a high salt content! Whisk the ingredients together, until they form a smooth sauce, then pour it into a small saucepan over a low heat to just warm through. Keep warm until we're ready to assemble the final dish.

4. Now, the noodles! Bring a large saucepan of water up to a fierce boil. The noodles are dried in small slabs, place two of these into the saucepan of water and turn off the heat. Set aside until later.

5. Next, we cook the salmon. In a non-stick frying pan, add a tablespoon of sesame oil and place on a high heat. Add both of the salmon pieces and after half a minute or so, turn them over a quarter of a turn, and repeat sealing each of the 4 sides in turn. Turn the heat down and cook for a further 2 minutes, turning regularly.

6. Finally we're going to put it all together! Take a warmed large white plate for each portion. Drain the noodles in a colander then put them in a mixing bowl. Add the remaining sesame oil and the soy sauce. Toss to cover the noodles in the dressing.

Place half the noodles in a neat mound on the centre of each plate. Carefully balance a piece of salmon onto each mound of noodles. Sprinkle some of the toasted sesame seeds onto the salmon and the garnish the top with a handful of the leek spaghetti. Finally, using a spoon or a plastic squeezy bottle, drizzle some of the black bean vinaigrette around the edge of the plate.

Serve with a green salad or alternatively, some steamed fine green beans or asparagus.

For a really professional look, the height and balance of the finished dish is so important. Take care when assembling to get the final result looking great!