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Chef’s Table in Season

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…

Chef's Notes

With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.

The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com

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

Crispy Spring Greens

  • 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 Serve

Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.

That’s the hard work done!

Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!

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!

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