Yield: 2 servings
|2 \N||250 g; (9oz) salmon|
|\N \N||; fillets, 'hair'|
|\N \N||; bones removed|
|2 tablespoons||Virgin olive oil|
|\N \N||Juice 1 lemon|
|\N \N||Juice 1 orange|
|1 \N||Red chilli; deseeded and finely|
|\N \N||; chopped|
|2 larges||Clov shallots; finely chopped|
|1 \N||2 inch piece fresh root ginger; finely grated|
|3 tablespoons||Soy sauce|
|2 tablespoons||Chopped basil|
|3 \N||Spring onions; chopped finely|
|3 larges||'old' potatoes; coarsely grated|
|1 small||Onion; coarsely grated|
|\N \N||Sea salt and freshly ground black pepper|
|1 pinch||Grated nutmeg|
|\N \N||Olive oil|
Fish and potatoes is the mainstay of the Norwegian menu and we jazzed it up in an East-meets-West style to flavour the fish with some oriental spices, rarely used in traditional cooking there. It's an easy one that you can try easily at home.
Ensure the fillets are free of any skin and fatty tissue and marinate in the oriental mixture for 1 hour, at room temperature, turning occasionally.
Heat a small pan to medium hot and pour in some olive oil to a depth of 1/8th inch. When hot spoon in a layer of the onion-potato mix and cook until turning brown on the edges. Avoid frying too hot as the middle will not be cooked soft.
The salmon should be seared in a very hot pan with a smear of olive oil in it to prevent sticking and the heat turned down to medium after 30 seconds and the fish tuned over after a few minutes. When turned the marinade can be sprinkled over to keep the fish moist. Don't overdo - the middle of the fish should be medium rare and quite moist.
Serve on top of the rosti (the rosti can be drained slightly on kitchen paper to remove excess oil, first, and pour over some of the pan juices.
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