Ingredients
- 10 portions salmon skin on
- oil
- seasoning
Method
Get your fishmonger to take out pin bones and scale fish. Then, with a sharp knife score the skin. This is easiest if you squeeze the two short ends of the portion together to make the skin taut, and then cut, not too deeply.
Season skin with sea salt and oil, heat pan until it just starts to smoke. Place salmon, skin side down, in pan and move around by shaking the pan to prevent sticking. You will be able to see the salmon cook up from the skin; when quarter the way cooked, turn over and reduce heat to low. Place salmon on mash and vegetables.
Fabian Christoph
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