Eivissa by Anne Sijmonsbergen

Author:Anne Sijmonsbergen
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2016-03-09T16:00:00+00:00

4 salmon steaks of the same thickness (2.5–4cm/1–1½in), skin on (about 800g/1¾lb in total)

Coarse salt

1–2 litres (1¾–3½ pints) extra virgin olive oil

5 garlic cloves, peeled and cracked

1 whole dried red chilli

60g (2½oz) pine nuts, to serve

1 lemon, cut into 4 wedges, to serve

Spinach

2 tbsp extra virgin olive oil, plus extra for drizzling

2 garlic cloves, cut into thirds

800g (1¾lb) fresh spinach

80g (3¼oz) raisins

Salt and black pepper

Salt the salmon steaks on both sides, set them aside on a plate and leave them to cure for 30 minutes at room temperature.

Heat the olive oil in a saucepan that will contain the fish in a single layer (packed tight is fine, but you don’t want the steaks overlapping). Use a fryer thermometer to ensure it reaches 65°C (150°F) and maintains a consistent temperature. Add the garlic and chilli to the hot oil while the fish cures.

Brush any excess salt off the salmon steaks and place them gently in the oil. Ensure the oil temperature stays at around 63–68°C (145–155°F). Cook gently for 15–18 minutes until the salmon is firm to the touch and gives off tiny white beads of moisture.

While the salmon is poaching in the oil, cook the spinach. Heat the oil and garlic in a heavy-based frying pan over a medium heat for 3–4 minutes, then remove and discard the garlic. Add the spinach leaves to the pan in batches, a handful at a time, with a pinch of salt. Cook the spinach quickly, turning it with tongs and adding more spinach as the previous batch wilts. The pan should be hot enough that the water does not cook out of the spinach.

Once all the spinach leaves have been added, stir in the raisins and season with salt and pepper. Remove the salmon steaks from the oil and transfer to a plate lined with kitchen paper.

Divide the spinach among the plates, top with a salmon steak, drizzle with olive oil and sprinkle with the pine nuts. Serve with lemon wedges on the side.

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