Recipe from Gareth Brown. For November’s local recipe I’ve come up with an idea of salmon on a bonfire effect. Using mixed peppers and onions with Cajun spice then topped with a supreme of salmon with a kaffir lime leaf crème fraise. Alternatively, for any vegetarians we could substitute the salmon for quorn using lentils as well to add a different dimension.
1 red pepper
1 yellow pepper
1 orange pepper
1 red onion
2 fillets of salmon
Kaffir lime leaves (available from Try Thai, Wrexham)
1. Roll your salmon fillet in season, flour the pan, fry for 7 to 10 minutes.
2. Whilst your salmon is frying slice the peppers and onions then place into a pan with some Cajun spices cook for a further 4 minutes.
3. To make the crème fraise, fine dice your kaffir lime leaves, season with some lime juice and black pepper, and mix together.
4. Place the onion and pepper mix into the centre of your plate.
5. Lay the salmon over the top carefully so as not to break the fillet.
6. Then top with a quenelle of the crème fraise to extinguish the flames.