Texture is a key component of technically ambitious food, and this crusted salmon recipe from Anna Hansen offers evidence of this. The salmon is topped with a textural mix of black garlic, macadamia and liquorice, with tomatillo salsa offering a refreshing counterpoint.
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To begin, grind the liquorice and salt together until a fine powder forms. Toss this together with the macadamias and water and lightly toast in a pan over a medium heat. Cool the mix, coarsely grind in a food processor, then add the black garlic and mix thoroughly
liquorice juice sticks, around 1/6 of 1 stick
170g of macadamia nuts
1/2 tsp flaky sea salt
1 tsp water
25g of black garlic, finely chopped
Preheat the oven to 200˚C/gas mark 6
For the tomatillo salsa, mix all of the ingredients together, season and set aside until ready to serve
500g of tomatillo, washed and finely diced
90g of lime, flesh only, diced
75g of shallots, finely diced
150ml of extra virgin olive oil
50ml of moscatel vinegar
20g of coriander, finely chopped
12g of chervil, finely chopped
12g of mint, finely chopped
Place a large pan over medium heat. Rub the salmon skin in oil and place into the hot pan, skin-side down. Cook for 3 minutes, or until the salmon fillets are cooked to halfway through
4 salmon fillets, each weighing 160g
Remove the salmon from the pan and place onto a baking tray lined with baking paper, skin-side up. Firmly press the macadamia crust onto the skin and place on the bottom shelf of the oven to cook for 5-6 minutes
Remove the salmon from the oven and place onto plates. Decorate the plates with the tomatillo salsa and watercress. Serve immediately
2 2/3 handfuls of baby watercress, picked and washed
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