Five Spice Salmon

proprietor : Roger Stevens : Lasswade Country House, Llanwrtyd Wells (100x125)Rare Recipe from Lasswade Country House, Llanwrtyd Wells

Roger Stevens, the chef/proprietor of Lasswade, used to be the head chef at the Waldorf Hotel in London. He is widely known for his enthusiastic use of locally sourced and wild produce from farmers’ markets. The style of cooking at Lasswade is Modern British with a hint of Mediterranean.

Five Spice Salmon (serves 4)

recipe : Five Spice Salmon : Lasswade Country House, Llanwrtyd Wells (300x250)Ingredients

Method

  1. Gently season the fish with the five spice and place skin down in a moderately hot pan. When the skin becomes crispy after three minutes turn and cook for one more minute and remove from heat. Keep warm. The fish will continue to cook without drying out and over cooking.
  2. Chop the spring onions about ½ inch to 1 inch long with half a teaspoon of grated fresh ginger.
  3. Lightly fry in a small pan or wok, remember not too much heat or spring onions will burn.
  4. Add a good handful of washed baby spinach to the spring onions on the heat, stir in, and then remove from heat.  The spinach requires no cooking, it just needs to wilt.
  5. Add the rice noodles to some boiling salted water.  When cooked (pinch to feel) drain and gently season with just a hint of Thai fish sauce (beware it’s very salty).
  6. Place the rice noodles on a plate first, place the stir fry on top and then the fish is placed last of all skin up.
  7. You could put a few drops of Thai sweet chilli sauce around the edge of the plate.  Good for colour and adds a little heat to the dish.
  8. This is an easy dish to use for a dinner party and your guests will really be impressed. 
  9. Full of taste and colour and don’t forget salmon is rich in omega oils.