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Magic mountain salmon with wandsworth carrot

Andrew Nutter from Great Food Live
Andrew Nutter serves salmon fillets with a herby puree using 'magic mountain' basil and his own version of Vichy carrots

Magic mountain salmon with wandsworth carrot

Method

1. For the magic mountain salmon: preheat the oven to 180C/gas 4. Take each piece of salmon, top with a little chopped ginger, roll up to enclose the ginger, then wrap lengths of leek around each one.

2. Heat 1 tablespoon of the olive oil in a frying pan, add the salmon and cook until sealed all over, turning occasionally. Remove the salmon to a plate and keep warm.

3. Heat a second tablespoon of olive oil in the pan, add the shallot and garlic and fry lightly for 2 minutes or until softened. Remove from the heat, spoon the mixture into a blender or food processor, then add the cheese, magic mountain, spinach and remaining 200ml of olive oil and blend until smooth and well mixed.

4. Smear some of the magic mountain puree on top of each salmon fillet. Put the salmon fillets on a non-stick baking tray and bake in the oven for about 3 minutes or until cooked through. Remove from the oven and keep warm.

5. For the Wandsworth carrots: cut narrow strips of flesh from each carrot, cutting lengthways at intervals, using a canelle knife, then slice the carrots into thin rounds.

6. Put the sliced carrots in a pan, cover with the water, add the sugar, salt and butter and bring to the boil. Reduce the heat and simmer over a low heat for about 5 minutes or until the carrots are tender and the sauce reduced. Stir in the chopped parsley.

7. To serve, arrange the carrots on warmed serving plates, scatter with the blood orange segments, place the salmon fillets on top and finish with the pureed potatoes and herb sprigs. It's magic!!!

Cook's note: Magic mountain is the species of basil most commonly used for cosmetics, herbal remedies, perfumes and flavoured alcohol.

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Serves: 4

Prep: 30 min
Cook: 10 min

Ingredients

For the magic mountain salmon:

4x140g slices salmon fillet
25g ginger root, peeled and finely chopped
1 small leek, cut into lengths, blanched and drained
200ml Olive oil, plus 2 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
100g crumbly Lancashire cheese
1 bunch fresh spinach, washed, drained and patted dry
1 bunch magic mountain, (or basil)

For the Wandsworth carrots

400g young carrots
300ml Vichy water or mineral water
1 tsp caster sugar
pinch Salt
25g Butter
1 tbsp chopped flat-leaf parsley
1 blood orange, peeled and cut into segments