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Salmon escabeche with fennel, celery and citrus
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2 tbsp essential Waitrose olive oil, plus extra to serve
2 boneless Scottish salmon fillets, skinned
1 echalion shallot, sliced into thin rounds
1 fennel bulb, trimmed and thinly sliced, fronds reserved
2 essential Waitrose celery stalks, finely sliced diagonally, handful pale inner leaves reserved
3 fresh bay leaves
3 garlic cloves, thinly sliced
4 oregano sprigs, leaves picked
1 essential Waitrose lemon, zest and juice of 1/2
1 essential Waitrose lime, zest and juice of 1/2
1. Heat the oil in a frying pan. Season the salmon fillets with
salt and fry over a medium-high heat for 3-4 minutes on
each side, until just flaking and a little pink in the centre; don’t worry about breaking inside them to check. Set aside on a plate to rest and cover with foil.
2. Return the pan to the heat and add the shallot, fennel, celery and bay; season and cook over a medium-high heat, tossing for 5-7 minutes, until starting to soften. Stir in the garlic, fry for another 2-3 minutes until golden, then add the oregano. Remove from the heat and stir in the citrus zest and juices, along with 2 tbsp water; season.
3. Divide between plates and layer with large chunks of the flaked fish. Drizzle with a little more oil, if liked. Serve warm or
at room temperature, with some crusty bread or boiled potatoes alongside, if liked.
Typical values per serving:
This recipe was first published in December 2015.