Delicious UK - (12)December 2020

Lemonsolewith potted

shrimpbutter

SERVES4.HANDS-ONTIME15 MIN,

GRILLING TIME 7-8 MIN

FOOD

TEAM’S

TIP

Ourfishmongerremovedthe

headsandtailsandtrimmed

thelemonsolesforus,but

asktoleavetheheadsonif youwish.

KNOW-

HOW

Capersaregradedbysize:

surfinesaresmallerand

moreflavourfulthan

capucines,capotes,finesandgrusas.

LookoutforOpiesandEpicurein

larger supermarkets and delis.

• 4 x 500gwholesustainable lemon
  soles(seetip)


• Oliveoilfordrizzling


• 2 x 50gpotspottedshrimps(from
  Waitroseandfishmongers)


• 1 tbspsurfinecapers (see
  Know-how)


• Handfulfresh flatleaf parsley,
  chopped


• Sautéedpotatoes,darkleafy
  greens and lemon wedges to serve

YOU’LLALSONEED...

• Large baking tray lined with foil

1 Heatthegrilltohot.Seasoneach

solewithsaltanda drizzleofolive

oil,thenputonthepreparedbaking

tray.Grillfor5-6minutes,turning

once,untilalmostcookedthrough.

2 Spoonthepottedshrimpswith

theirbutterevenlyoverthefish

andallowthebuttertomelt.

3 Returnthefishtothegrillfor

2 minutesmoreuntiltheflesh

comesofftheboneeasily,remove

fromthegrillandrestfor3 minutes.

4 Transfereachfishtoa warmplate,

spoonoveranyshrimpsandcooking

juicesfromthefoil,thenscatter

withthecapersandparsley.Serve

withsautéedpotatoes,seasonal

leafygreensandwedgesoflemon.

PERSERVING491kcals,15.3gfat

(5.3gsaturated),87.9gprotein,

0.2gcarbs(0.1g sugars), 1.9g salt,

0.4gfibre

CHARLIE’SWINEMATCHVouvray

SecDomaineBoutetSaulnier,

Loire,France2018,£15.95,

shop.rickstein.com →

Gravadla x with

sodabreadand

horseradishcream

SERVES4 WITHLEFTOVERS.HANDS-ON

TIME 30 MIN,OVENTIME35-40MIN,PLUS

48 HOURS CURING AND COOLING

MAKE

AHEAD

Oncecured,thesalmonwill

keepchilledforupto 24

hoursor,wrappedwell,can

befrozenforupto2 weeks(ifthe

fishhasn’tbeenpreviouslyfrozen).

Sodabreadisbesteatenonthe

dayit’smadebutmakesgreattoast

thedayafter.Youcanalsosliceit,

thenfreeze,wellwrappedtoprevent

freezerburn,forupto1 month.

Chillthehorseradishcream,

covered,upto2 daysahead.

FOOD

TEAM’S

TIPS

Thesalmonandhorseradish

creamquantitiesareeasily

doubledif youwish.

Thismakesquitea largeloaf

ofsodabread.Halvetherecipeif

you prefer to make a smaller one.

FORTHEGR AVADL A X

• 50gseasalt flakes (Rick uses
  Maldon)


• 35gcastersugar


• 1 tbspwhitepeppercorns
  (availablefromalllarge
  supermarkets),crushed


• Handfulfreshdill,leavespicked
  andchopped,plusextratoserve


• 500gpiecesustainable organic
  skin-on salmon

FORTHESODABREAD(SEETIPS)

• 400mlwholemilk


• Juice1 lemon


• 2 tspgoldensyrup


• 500gwholemeal flour, plus
  extratodust


• 1 tspfineseasalt


• 1 tsp bicarbonate of soda

FORTHEHORSERADISHCREAM

• 200mldoublecream


• 2 tbsphorseradish sauce


• Juice 1 lemon

YOU’LLALSONEED...

• Eco-friendlyclingfilm;heavy
  weightssuchastinsofbeans;
  bakingsheetlinedwithfloured
  compostable baking paper

1 Forthegravadlax,mixthesalt,

sugar,pepperanddill.Putthepiece

ofsalmonskin-sidedownona large

sheetoftheclingfilm,thencover

withthesaltmixtureandpress

it evenlyallovertheflesh.Wrap

tightly,thenpiercea fewholesin

theclingfilmoneachsidetoallow

liquidtoescapeduringcuring.

2 Putthewrappedsalmonina

non-metallicdish,thentopwitha

seconddishandweighdownwith

tinsofbeansoranythingheavythat

cangointhefridge.Chillfor 24

hours,thenturnoverthefish,weigh

downandchillforanother 24 hours

(seeMakeAhead).

3 Forthesodabread,heattheovento

200°C/180°Cfan/gas6.Mixthemilk

andlemonjuiceina jug,thenset

asidefor1-2minutestothicken– it

willsplitslightlybutthat’sfine.Stir

inthegoldensyrupuntilcombined.

4 Puttheflour,saltandbicarbina

largemixingbowl,thenpourinthe

milkmixture.Stirwelltomakea

stickydough,thentipontoa floured

surface.Usingflouredhands,shape

intoa ballabout18cmacross,then

transfertothepreparedbaking

sheet.Flourthehandleofa wooden

spoonanduseit tomakea deep

crossinthetopoftheloaf.Bakefor

35-40minutesuntilrisen,goldenand

thebaseoftheloafmakesa hollow

soundwhentapped.Coolcompletely

ona rack(seeMakeAhead).

5 Whiskalltheingredientsforthe

horseradishcreamtogetheruntil

justholdingsoftpeaksthatflopover

whenyouremovethewhisk.Season

andchilluntilready to serve (see

MakeAhead).

6 After 48 hoursofcuring,remove

thesalmonfromthecuringmixture

(wipeoffanddiscardanymixture).

Finelyslicethegravadlaxskin-side

downandservewithslicesofsoda

bread,thehorseradishcream,

groundblackpepperandextradill.

PERSERVING521kcals,26.2gfat

(11.4gsaturated),22.7gprotein,

45.6gcarbs(4.7g sugars), 1.9g salt,

6.6gfibre

CHARLIE’SWINEMATCHRickStein

ChampagneBlancdeBlancs,France

NV, £33.95, shop.rickstein.com

30 deliciousmagazine.co.uk

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