Salmon tartare with crisp-fried sage and spring onions
By: Andrew Nutter
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Salmon tartare with crisp-fried sage and spring onions
- Prep time:
- 30 mins
- Cook time:
- 15 mins
- Serves:
- 4
Andrew Nutter dresses up uncooked salmon with his adventurous style of cooking
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Ingredients
- 200 g Salmon
- 2 Shallots, finely chopped
- 2 tsp chopped Dill
- dash of Tabasco
- lemon juice, to taste
- sea salt and freshly ground black pepper
For the lemon and chive mixture
- 4 tbsp Crème fraîche
- lemon juice, to taste
- 1 tbsp snipped Chives
For the fennel
- 1 Fennel
- 2 banana Shallots
- 1 clove Garlic
- 100g caster sugar
- 200 ml water
- 1 Star anise
- 100ml white wine vinegar
- 4 sage leaves, finely shredded
To serve
- vegetable oil, for deep-frying
- 4 Spring onions
- 12 sage leaves
- 1 tsp cornflour
- pickled vegetables, diced
- mixed salad leaves
Method
1. Finely chop the salmon and combine with the shallots, dill, Tabasco sauce, lemon juice and seasoning. Push everything into a metal ring and set on a plate.2. Combine the crème fraiche with lemon juice to sharpen before stirring in the chives. Spoon over the fish, and leave in the fridge for an hour or two to firm up.
3. Finely shred the fennel, shallots and garlic and tip into a bowl. Dissolve the sugar in the water and add the star anise. Boil the syrup for 1-2 minutes before adding the vinegar, sage and vegetables. Simmer for 5 minutes and remove the pan from the heat. Set aside to cool.
4. Heat the oil in a deep fryer or wok. Dust the spring onions and sage with cornflour and deep fry until crisp.
5. When ready to serve, unmould the salmon from the ring and serve with diced pickled vegetables, mixed salad leaves and the crisp-fried sage and spring onions.
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