2019-05-01 Homes & Gardens

(Joyce) #1

SERVES 4
Neutral oil (such as rapeseed), for frying
200g lentils (black or green work best)
480ml water
1 tsp salt, plus extra for the fish
60ml sherry vinegar
120ml olive oil
4 pieces salmon (around 170g each),
with skin on
2 tart apples, such as Granny Smith,
Greening or Mutsu, cut into thin slices
910g kohlrabi, ends trimmed off, peeled
and cut into matchsticks (if you want to
use the leaves, cut into thin ribbons)
½ bunch of parsley, stems removed and
leaves left whole


QIn a saucepan, heat a glug of neutral


oil and, when warm, add the lentils


and toast for around 3 minutes.


QAdd the water and salt and bring


to a boil, reduce to a simmer and


cook uncovered until the lentils are


tender (this will be 20-35 minutes


depending on the type).


QWhen the lentils are cooked, drain


and dress with vinegar and olive oil,


then leave to cool.


QPat the salmon skins dry and season


with salt. Heat a glug of neutral oil


in a frying pan and when just about


smoking, place the fish skin-side


down and fry until the skin is crisp.


When the fish can be easily moved in


the pan (meaning that the skin is fully


crisped), flip the fillets and cook for a


few minutes more to medium-rare.


QToss together the lentils, apple,


kohlrabi, including leaves if using, and


parsley. Taste and adjust seasoning.


Serve the salmon with a generous


spoonful of the salad on the side.¤


KOHL-SLAW WITH
SEARED SALMON

LIFESTYLE

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