Delicious Australia – (12)December 2019

PHOTOGRAPHY

ANSON

SMART

PORTRAIT

PHOTOGRAPHY

JONATHAN

LOVEKIN

STYLING

STEVE PEARCE

THIS RECIPE WAS ORIGINALLY PUBLISHED

IN

THE NEW YORK TIMES

.^

CENTREPIECESALMONWITH

THAIBASILAND BROWN BUTTER

SERVES 6-8

90gunsaltedbutter

10gdriedwakameseaweed(fromAsian

foodshops),roughly broken up into

2cmpieces

5 garliccloves,roughlychopped

5 limes(finelygratethezesttoget2 tbs,

squeezetoget^1 / 4 cup[60ml]juice,

cuttherestintowedges,toserve)

20gginger,peeled,roughlychopped

(^1) / 4 cupThaibasilleaves,roughly
chopped,plus12 whole leaves
21 / 2 tbsoliveoil
1 (1.2kg)sideofsalmon(skinon),
pin-boned,patteddry
80gbabyredradishesorregularradishes,
thinlyslicedusinga mandoline)
500gJerusalemartichokes
600gsmall-medium white or yellow
potatoes
3 longgreenshallots, green part only,
thinly sliced
Meltbutterin a smallsaucepanover
medium-highheatforabout8 minutes,
swirling,untilit beginstofoam,turnlight
brown,andsmellnuttyandcaramelised.
Removefromheat,stirin wakame and
leavetoinfusefor 10 minutes.
Ina spicegrinder,ormortarandpestle,
blitzorpoundthegarlic,limezest,ginger
and 11 / 2 tspsaltflakestoa paste,scraping
thesidesdownasyougo.Addchopped
basilleavesandblitzorpounduntil broken
downintoa brightgreenpaste.
Strainthebrownedbutterintoa small
bowlandsetthenow-crispwakameaside
ona platelinedwithpapertowel.
Add1½tbsofthegarlicpastetothe
bowlwiththebutterandstirwell.Addthe
remainingpastetoa separatesmallbowl,
stirin 1½tbsoliveoilandsetaside.
Placesalmon,skin-sidedown,ona large
rimmed baking tray lined with baking
paper.Rubwith1½tspsaltflakes,then
spoonbuttermixtureevenlyovertocover.
Setasideatroomtemperaturefor1 hour.
Tossradishestogetherwith¼ tspsalt
flakesand1 tbslimejuiceandsetaside.
Preheatovento230°Candposition a
rackin thetopthirdoftheoven.
Filla largebowlwithwater.Peelthe
artichokes,addingthemtothewateras
yougotopreventdiscolouration.Cutthem
into3cmchunks,thendryverywellwitha
kitchentowel.Tosstogetherwith1 tbsoil
and½ tspsaltflakesandspreadoutona
bakingtraylinedwithbakingpaper.
Roastartichokesfor20-22minutes,
tossingthevegetablesandrotatingthe
panshalfwaythrough,untilgoldenbrown
andcookedthrough.Setasidetocool.
Reducethetemperatureto180°C.
Meanwhile,peelpotatoes,addto
a mediumsaucepan,coverwithcold,
well-saltedwater,andbringtoa simmer
overmedium-highheat.Cookfor12-15
minutesuntila knifegoesalltheway
through,buttheystillholdtheirshape.
Drainandcoolfor5 minutes.Cutpotatoes
into3.5cmchunks.Placepotatoesand
artichokesin a largebowlandsetaside.
Bakesalmonfor 15 minutes,then
removeandbastewell;it shouldbefirm
attheedgesbutstilltenderin thecentre.
Turnoventothegrillsettingonthehighest
temperatureandtearawayanyexposed
bakingpaperaroundthesalmon.
Returnsalmontoovenandgrillabout
10cmfromtheheatfor4 minutesoruntil
brownedontopandcookedthroughbut
stilla littlepinkinside.Coolfor5 minutes.
Transfersalmontoa largeplatter,skin-side
down,andspoonbutterevenlyoverit.
Addremaining3 tbslimejuicetogarlic
pasteandoilmixture,andstirwell.Addto
potatoesandartichokesandgentlytoss
together.Tossin crispywakame,pickled
radish,Thaibasilleavesandlonggreen
shallotandarrangethesaladnexttothe
salmon. Serve with lime wedges.
GRAND SCALE
YOTAM OTTOLENGHI.
60 delicious.com.au