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Chef’s Table

Warner's Taste Club - Citrus cured salmon with charred leeks, sorrel purée and crispy spring greens recipe
Warner's Taste Club - Citrus cured salmon with charred leeks, sorrel purée and crispy spring greens recipe

Citrus cured salmon with charred leeks, sorrel purée and crispy spring greens

A sensational seasonal supper from Jorge Santos, head chef at Russell’s of Broadway. March is a perfect time to enjoy leeks – although a close relation to garlic and onion, these delicate-tasting vegetables have their own unique flavour. Charring them, as in the recipe here, increases the intensity of their subtle flavour…

My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it as I would have much rather been playing with my friends.

Now, I have my own allotment and always grow green beans. This recipe is a great way to use up the summer gluts and can be served as a side dish or as part of a mezze.

Ingredients

  • 75 grams sea salt
  • 110 grams caster sugar
  • zest of 2 lemons
  • zest of 2 limes
  • zest of 2 oranges
  • 4 kg of salmon (filleted, skinned, boned and bloodline removed)

Method

  • Mix the sugar, salt and zest together. Spread the mixture over both sides of salmon
  • Lay the salmon on a stainless baking tray. Cover with plastic wrap and marinate in the fridge for 3 days, turning the fish every 24 hours
  • Discard the marinade and cover the salmon with baking paper until ready to serve

Ingredients for the Charred Leeks

  • 4 leeks
  • 2 tbsp olive oil
  • Salt and pepper

Method for the Charred Leeks

  • Remove the green tops and roots of the leeks. Rinse the white stalk and then wrap in foil
  • Place on a gas flame or electric element over medium high heat. Cook for about 6 minutes
  • Using tongs, carefully turn the leeks every 2 minutes
  • Set aside to cool
  • Peel off the blackened layers and discard
  • Cut each leek width-ways and blowtorch

Ingredients for the Sorrel Puree

  • 500g sorrel
  • 1 shallot (sliced)
  • 2 cloves garlic (diced)
  • 100 ml double cream

Method for the Sorrel Puree

  • Pick and blanch the sorrel leaves
  • Drain and squeeze out any excess water
  • Sweat the shallot and garlic till tender
  • Add the cream and reduce, then add the sorrel
  • Liquidise in a blender till smooth
  • Pass through a fine sieve and correct the seasoning

To Serve

  • Heat the deep fat fryer to 180 degrees
  • Blanch the leaves in boiling water. Drain and dry thoroughly
  • Carefully add the cabbage to the heated oil and deep fry until crisp - this will take about 30 seconds
  • Stir occasionally to stop the leaves clumping together
  • Season with salt

To drink

Warner's Taste Club - Citrus cured salmon with charred leeks, sorrel purée and crispy spring greens recipe

Leeks can hold their own with stronger flavours and this white is the perfect match – especially when it’s half price!