Given that we live in the country, I’m grateful that salmon freezes really well, and it’s the closest thing to a convenience food I’m likely to have on hand. Ocean trout freezes quite well too, it’s all about the fat content, but I don’t freeze any other type of fish. Of course, always source salmon from a sustainable producer. I buy it by the side of salmon with skin on and cut it into serving-sized pieces, which I carefully wrap and keep in the freezer. This dish is all about maximising the vegetables of winter together with some quinoa, and could in fact be a stand-alone meal without the fish. Having said that, it’s decidedly moreish when the salmon skin is really crisp but the flesh is only just cooked.
Ingredients
- 8 small Jerusalem artichokes
- ½ cup (95 g) quinoa
- 100 ml extra virgin olive oil
- 1 leek, green tops discarded, cut into 2.5 cm lengths
- 2 tablespoons verjuice
- 8 Brussels sprouts, bases trimmed and scored
- 4 x 180 g salmon or white fish fillets, skin on, bones removed
- Sea salt flakes and freshly ground black pepper
- 20 g unsalted butter
- 200 g red cabbage, torn into bite-sized pieces
- 1 tablespoon lemon thyme leaves
- 1 lemon juice
- 3 tablespoons chopped chervil (optional)
How to Make It
- Place the Jerusalem artichokes in a medium saucepan, cover with cold water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes or until half-cooked. Drain and set aside until cool enough to handle, then rub off the skins and cut into 2.5 cm pieces.
- Meanwhile, place the quinoa in a medium saucepan and cover with 4 times the amount of cold water. Bring to the boil over high heat, then reduce the heat to low and simmer for 30 minutes or until tender. Drain, then cover to keep warm.
- Heat 1 tablespoon olive oil in a small saucepan over medium heat.
- Add the leek and cook for 3 minutes or until slightly wilted. Add the verjuice, then reduce the heat to low, cover and simmer for 8–10 minutes or until tender.
- Place the Brussels sprouts in a microwave-safe container with 2 tablespoons water, cover and cook on high for 2 minutes. Remove and stand with the lid on for 5 minutes to continue cooking through. Alternatively, cook the sprouts in lightly salted boiling water for 4–5 minutes or until just tender. Drain the sprouts, then cut in half.
- Heat 2 tablespoons olive oil in a frying pan over medium–high heat. Fry the Jerusalem artichokes until cooked through and golden on both sides.
- Season the fish. Heat another tablespoon of olive oil in a large non-stick frying pan over high heat. Add the fish, skin-side down, and cook for 3 minutes or until the skin is golden and crisp. Remove the fish from the pan and wipe it out with paper towel. Add the butter and return the fish to the pan, skin-side up. Cook for another 2 minutes only, then remove from the heat and allow to rest for 5 minutes. The cooking time will vary, depending on the thickness of the fillets.
- While the fish is resting, heat the remaining 1 tablespoon olive oil in a large frying pan over medium–high heat. Add the cabbage and thyme and saute for 6–8 minutes or until wilted. Add the quinoa, sprouts, Jerusalem artichoke, leek and its cooking juices and stir to combine well, then season with salt, pepper and lemon juice.
- To serve, divide the winter vegetables among plates, top with a piece of salmon and any resting juices, then scatter with chervil, if using.
