The salmon is coated with tandoori masala powder and then pan-fried. Salmon has a strong flavour and can take a good dose of robust spice. The spinach is steamed and then stir fried with spices and lemon juice to cut through the oiliness of the fish. The potato is boiled with jerusalem artichokes, drained and then mashed up with butter and a dash of cream.
Serves: 2
Cost per person: 10 zl (1.80 GBP, 2.30 Euros, 2.68 Dollars)
You'll need:
- around 300g of salmon fillet (make sure there are no bones)
- 250g of spinach
- 1 large potato
- around 5 jerusalem artichokes
- 1 shallot
- 2 cloves of garlic
- salt
- butter
- cream
- tandoori masala
- 1 tsp mustard seeds
- 1 tsp black cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
Let's go!
1. Wash the spinach and steam any way you can for around 15 minutes - this is a good method which cooks the spinach without excess water.
2. Meanwhile, peel the potatoes and jerusalem artichokes and immediately put into water to avoid discolouring. Add 1 tsp salt and boil for around 15 minutes or until soft (a knife goes through easily)
3. Cover the bottom of a plate or bowl with tandoori masala powder. Cut the salmon into portions and add flesh side down to coat.
4. Prep the shallots, garlic and spices for the spinach.
5. Oil in a pan. Medium heat. Salmon in skin side down.
6. Get some oil in a wok (I used mustard oil). Spices in
7. Shallots and garlic in
8. Meanwhile, roughly cut up the spinach
8. Spinach in. Stir fry for around 3-4 minutes. Season to taste. Squeeze in the juice of 1/4 of a lemon.
9. Meanwhile, the salmon should be ready to turn (when the flesh has turned white 2/3 up)
10. Drain and mash the potatoes and jerusalem artichokes when they're soft. Mash with a dash of butter and cream. Check the seasoning. Oops! I forgot to take a photo of this stage!
11. Plate up!
Cost:
- Salmon: 15 zl
- Spinach: 4 zl
- the rest: 1 zl
Total: 20 zl
Serves: 2
Per person: 10 zl
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