A couple of days ago, I managed to pull myself out of bed at 430am to make a trip down to Billingsgate Market, at Canary Wharf. It’s a wholesale wet market holding the likes of fresh fish, mussels, scallops, crabs, lobsters, and frozen seafood, all for really good prices. I’d think the produce available there is anytime fresher than the stuff back home and in the supermarkets here.
Well, so I got myself a whole salmon, a couple of sea-basses and a bag of live mussels. No chance to cook any of that for lunch; I hit the sack after an incredibly early morning out of bed.
Dinner, however, was salmon with couscous.
Butter-basted fillet of salmon, served on fennel, carrot and oregano couscous, garnished with arugula, chilli and a mini-slice of lemon.
- Melt a hunk of butter in a skillet and let it foam up a little. Crack a bit of black pepper in and squeeze in some lemon juice.
- Lay in the salmon fillet skin side down, and with a spoon, baste the fish continuously till it’s just right. Take care not to overcook it, else it’d get really dry.
- Be sure to let the fillet rest for a but after removing it from the pan.
- (At this stage, the skin of the salmon should peel off easily in a single piece. If you want, deep-fry it till crispy and then put it back on the fish.)
- Prepare a portion as you would as stated on the packaging instructions.
- While that’s happening, saute the minced fennel, carrot and shallots with some butter and a squeeze of lemon.
- When the carrot bits are tender, toss in the couscous and stir.
- Season accordingly with salt, pepper, oregano and a dash of chilli powder.
Damn, I should’ve deep-fried that skin.