Texture bg1 Texture bg2 Texture bg3 Speech bubble bg1 Speech bubble bg2
Read our FAQ's about Taste Club Find out more

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…

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
Sarah and some of her Masterchef friends have created a fantastic Facebook group – have a look and discover some more of Sarah’s recipes - Join here.

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!

-->