Salmon with fennel and olive

Salmon is one of my favorite fishes. This time I wished to pair it up with some clean and distinct flavors. The meaty bitterness of green olives, the piquant flavor from capers, the heat of green peppercorns, and the delicate sweetness of fennel – all complimented well the soft succulent oily salmon. Baking the dish helped retaining the flavors of each of the components. A drizzle of olive oil completed it.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS

(Serves 2)

2 salmon fillet (~200g each)

1 small fennel bulb

10 green olives

10 capers

10 green peppercorns

Oregano

Salt, olive oil

METHOD:

1.      Finely chop the fennel bulb. Cut the olives into quarters.

2.      Rub the fish fillets with olive oil, salt and oregano.

3.      In a baking tray, put the fish fillets skin side down. Add the chopped fennel, olives, capers and oregano.

4.      Bake at 200°C for 20 minutes.

5.      Serve with a drizzle of extra virgin olive oil.

Carrot fennel paturi

While in high school, I had read this recipe of shredded cabbage and julienned carrots baked with mustard paste and coconut in some magazine. This dish is inspired partly by that recipe and partly by dal paturi. As getting the yellow split peas is difficult, I decided to use the more commonly available split red lentils. The sweetness of the carrot and the delicate flavor of the fennel worked well together. The green chilies and the spicy heat of the mustard oil imparted the classic flavors of paturi. There was no banana leaf to make it in traditional paturi style, however, the en papillote technique worked well to make the outcome similar to that of paturi. It was soft, moist, and delicious play of subtle and clean flavors.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 4)

1/2cup split red lentils (masoor dal)

3 carrots

2 fennel bulbs

1/4cup chopped coriander leaves

3-4 green chilies

Mustard oil

Salt, sugar

METHOD:

1.       Soak the split red lentils overnight.

2.       Julienne the carrots and finely chop the fennel bulbs. Add salt and set aside so that the vegetables leave moisture.

3.       Drain the split red lentils. Drain the chopped vegetables.

4.       Add the lentils and half of the carrot, fennel in a blender. Add salt, chilies. Blend into a coarse paste.

5.       Mix the lentil paste with the remaining carrot, fennel and chopped coriander leaves. Add 2tbsp of mustard oil. Mix well.

6.       Spread the lentils-vegetable mixture on a baking paper in a 1cm layer. Cover with another baking paper, and seal all sides. The en papillote cooking technique is used.

7.       Bake at 200°C for 30 minutes.