Kokova Magazine

Baked salmon, fresh and tasy and another brilliant recipe from Tom Aikens, supporter of WWF's Earth Hour 26th March 2011

(Serves 4)

Ingredients

• 600g organic salmon fillet sliced very thinly almost carpaccio style (you could also use sea bass, halibut or sea trout)
• 40g chopped mini capers
• 2g coarse sea salt
• 8 turns of fresh black pepper
• 100ml olive oil
• 40g butter
• 1 lemon
• 4 x 4” squares of parchment paper brushed with olive oil

Procedure

• Pre-heat the oven to 200°C
• Take a baking tray and place it in the oven so it gets very hot.
• Drizzle the olive oil onto the four sheets of paper and sprinkle with salt and milled pepper add half the chopped capers on top of the parchment paper.
• Lay the salmon slices over the top.
• Season again with salt and pepper.
• Drizzle with some more olive oil and then place zested lemon peel over the salmon and add a little juice.
• Open the oven and carefully place the salmon directly onto the hot tray and put back into the oven for 2-3 minutes until the salmon is just cooked and still pink.
• Take the salmon off the tray and flip the salmon onto dinner plates; peel back the paper, so the capers are on the top.
• Spoon over the caper butter.

For the caper butter

Ingredients

• 100ml olive oil
• 250g banana shallots, sliced lengthways
• 2 bay leaves
• 4 cloves of garlic finely diced
• 2 tsp chopped thyme
• 10 turns of fresh milled black pepper
• 2g coarse sea salt
• Cook off 150g butter to beurre noisette until the butter is golden brown
• 80g whole baby capers
• 50ml white wine vinegar
• 50ml lemon juice
• 50g lemon segments
• 2g chopped flat parsley

Procedure

• In a saucepan on medium heat add the olive oil then the shallots, garlic, thyme, and bay leaf, cook slowly until tender for 2-3 minutes.
• Add the salt and pepper, brown butter, capers, white wine vinegar, lemon juice and lemon segments, and warm this through, finishing with the chopped parsley.