麻豆约拍

Ingredients

• 200g shelled pistachios
• 150g stale focaccia
• 2 tablespoons rosemary leaves
• 2 tablespoons thyme leaves
• Malden salt and freshly ground black pepper
• 陆 jar of honey
• A good swig of quality olive oil
• 1 whole fillet of organic salmon, pin bones removed 鈥� leave the skin on.

Method

Try dropping the pistachios into boiling water for a couple of minutes, it makes them intensely green 鈥� also gives the nuts a little moisture so when we bake them, they鈥檙e not overly crunchy. Once blanched, pat dry on kitchen paper and roughly chop 鈥� to about the size of peppercorns. Finely chop the rosemary leaves.

Blitz up your focaccia to crumbs 鈥� cut off the crust if you want, although I have no issue with a few brown crumbs in the mix.

Into a large mixing bowl, place the chopped pistachios, bread crumbs, chopped rosemary and thyme leaves 鈥� thoroughly mix them, season.

Place the salmon skin side down on your longest baking sheet 鈥� lined with a sheet of baking parchment 鈥� a drizzle of olive oil on the skin will help it not to stick. Season the salmon.

Warm the honey for a few seconds in the microwave. Drizzle over the fleshy side of the salmon, use your fingers to fully coat the fish. Sprinkle over the pistachio crumb mixture and spread out evenly.

Transfer to a preheated 180掳C oven and bake for 20 minutes 鈥� the nutty coating will start to caramelise up.

Oven gloves on, take the salmon out and leave it to rest for 10 minutes (it will continue cooking 鈥� the centre of the fish should have a moist 鈥渕edium rare鈥� pink hue). Leave it longer in the oven if you prefer it slightly over cooked.

Ingredients

• 6 herrings, gutted and filleted, with heads removed
• 1 large onion or 2 shallots, finely chopped
• 4 gherkins, finely chopped

for the marinade

• 1 large onion, roughly chopped
• 1 blade of mace
• 1 bay leaf
• 4 cloves
• 4 allspice berries
• Pinch of salt
• 8 black peppercorns
• 1 teaspoon brown sugar
• 5 fl oz (150ml) water
• 5 fl oz (150ml) wine vinegar

Method
Wash the herring fillets and pat dry with kitchen paper.聽

Finely chop the onion or shallots and the gherkins and mix together.聽

Lay each herring fillet skin side down on a board and place a little of the onion and gherkin mixture on each.聽

Roll up from head end to tail end and secure with a cocktail stick.聽

Place all the herring rolls into a shallow heatproof dish or glass jar.

Put the remaining onion with all the other ingredients into a saucepan.聽

Bring the liquid to the boil and simmer for a few minutes to allow the flavours to infuse.聽

Then pour this liquid over the herring rolls, allow to cool, cover and set aside in a cool place or the refrigerator for 3 or (preferably) 4 days.

Ingredients

• 6 pieces of salmon fillet, skinless and boned, cut into 1 cm thick rectangles, approximately 100g each.聽
• 60 g salt for the marinade
• 750 ml cider vinegar
• 12 all spine berries
• 12 black peppercorns
• 6 bay leaves
• 1 tablespoon light brown sugar
• Zest of one large orange, pared in wide strips, with no white pith
• 1 small red onion, very thinly sliced

Method
Dissolve the salt in 500 ml water, add the salmon and leave for 3 hours. Meanwhile make the marinade. Put all the ingredients in a saucepan, bring slowly to the boil and simmer for just 1 minute. Remove from the heat and leave it to cool.聽

Drain the salmon fillets from the brine and pat them dry with kitchen paper. Roll them up and pack the rolls into 3 sterilised 500 ml preserving jars. Pour the marinade over the salmon, making sure you get some of the spices and zest in each jar, and then seal the jars.

Store in the fridge for at least 3 days before eating. They are best from 5-10 days, but will keep for up to a month. The longer you leave them, the softer and more pickled they鈥檒l get.

To serve, drain the fillets from their marinade and accompany with a little soured cream and, ideally some rye bread.聽

Preheat the oven to 200掳C (180掳C fan)/390掳F/Gas Mark 6. Grease 6 ramekins with butter and generously dust with cocoa, tapping out any excess. Pop your prepared ramekins in the fridge until needed.

Ingredients

• 125g dark chocolate
• 125g unsalted butter
• 2 medium eggs, plus 2 medium egg yolks
• 100g caster sugar
• 40g rice flour
• 陆 tsp. salt

Method
Melt the chocolate and butter together in a heatproof bowl suspended over a pan of barely simmering water. Once completely melted, set aside to cool for 10 minutes.

In the meantime, whisk together the eggs, egg yolks and sugar until pale and thick and the drips from the lifted beaters leave a slowly disappearing ribbon trail in the bowl. Sift over the rice flour and use a large metal spoon to fold it into the egg mixture. Next, pour in the cooled chocolate and butter and fold in with the salt using a large metal spoon. Be careful not to knock all the air out of the mixture.

Take the ramekins out of the fridge and divide the mixture between them (they should be filled to just shy of the top). Pop them on a baking tray and bake for 12 minutes. Turn out onto plates or serve straight from the ramekins.聽