zoom Salmon escabeche with fennel, celery and citrus
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    Salmon escabeche with fennel, celery and citrus

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    Salmon escabeche with fennel, celery and citrus

    Escabeche involves dressing cooked fish in a punchy sauce. Try this dish cold, too; the veg will lose some of its crunch, but the salmon will take on extra flavour after marinating.  

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    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.

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