This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
400g Squid ink pasta,long or short but long pasta works better.
5 tablespoons extra virgin olive oil
50g fresh basil leaves
50g blanched almonds
50g fresh goats curd
Small handful fresh mint leaves
1 tablespoon finely chopped chives
2 tablespoon fried salted capers (rinsed thoroughly)
300g fresh Huon Salmon, bones removed
½ lemon juiced
Add 1 tablespoon of extra virgin olive oil in a saucepan and bring to a gentle heat. Add capers and fry until become crispy. Drain on kitchen paper and set aside.
Preheat your oven to 150deg. Place fish skin side down on the baking paper. Sprinkle with salt and pepper and cook for 15 minutes. Let the fish rest for a few moments before flaking the meat.
In the meantime, place almonds, garlic, mint and basil in mortar and pestle. Add remaining olive oil, sprinkle with salt and pound until all is blended well. Fold through goat’s curd and give it a good hit of freshly cracked pepper.
Cook the pasta until packet directions advise in plenty of salted water. Place pesto and flaked fish in a bowl. Drain pasta and add to pesto mix. Remember to save a few tablespoons of the cooking water to add to pasta if needed. Add lemon juice to taste and divide amongst 4 plates. Sprinkle with chives and fried capers.
The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.
Slow cooked meat in sauce or meat juices is one of the most satisfying foods not only to prepare, but to eat.
This recipe is exactly that. although this is a popular dish to prepare in winter,
it makes a regular occurrence on our dinner table throughout the year.