C H E F !
TOTaLLY BaKEd ALEX PARSONS GOES CRAZY FOR CAULI IN THIS SALMON DISH
Alex cooks at Riverstation in Bristol, which sits (as you might guess) just on the river, and actually – fun fact – used to be the local police station, when the force used boats. It’s now a longestablished bar and restaurant, which was taken over by Youngs in the middle of last year and given a big spruce up. The food is modern European in style, and this recipe is typical of the kind of dishes you’ll find on the menu. “Heritage cauliflowers are available from independent greengrocers all across Bristol,” says Alex. “Not only do they look amazing, but they taste great too – especially fried like in this recipe, which adds a nuttiness.”
BAKED SALMON WITH CAULIFLOWER, POMEGRANATE AND CHILLI SERVES 4
40g salt 50g sugar 1 star anise 5 peppercorns 1 cardamom pod 5 coriander seeds 500g piece of salmon 400g assorted cauliflower 50g butter 150ml milk 1 red chilli, finely sliced 1 pomegranate, seeded 2 spring onions, finely sliced handful coriander, chopped
5 Rinse the salmon, remove the skin and cut into even portions. Place on a tray and bake for 7-12 minutes, depending on how well done you want it. 6 Heat a frying pan and sear the florets on the flat side for colour, adding a little oil. 7 Spread the purée onto each plate, place the salmon on top, scatter the florets around and garnish with the chilli, pomegranate seeds, spring onion and coriander.
a Grape match!
1 Mix together the salt, sugar and spices, and rub over the salmon. Refrigerate and leave to cure for 1-2 hours. 2 Trim the cauliflower into florets, cutting a flat side on each one. Reserve the trimmings. 3 Heat the butter in a pan, and add the trimmings. Sweat them down, then cover with the milk and cook until tender. When ready, drain and blitz, adding some of the milk if needed, to achieve a purée consistency. Pass through a sieve and set aside. 4 When the salmon is ready to be cooked, preheat the oven to 180C/350F/gas mark 4.
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D’Arenberg ‘Broken Fishplate’ Sauvignon Blanc 2016 £13.95, Great Western Wine Edward Mercer says, “Sauvignon and salmon make for a great pairing. This aromatic and fruity wine from d’Arenberg in South Australia will work especially well, matching the chilli but not overpowering the more delicate components.”
Riverstation, The Grove, Bristol BS1 4RB; 0117 914 4434; riverstation.co.uk
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