Roast Salmon with Balsamic Glaze

5 Lb. Whole salmon, center bone removed

1 Tbsp. Lemon rind, grated

2 Cloves Garlic, finely chopped

2 Tbsp. Fresh thyme, chopped

3 Tbsp. Olive oil

1/2 Cup Balsamic vinegar

1 Tsp. Granulated sugar

1/4 Cup Butter

1/2 Cup Red wine

Preheat oven to 350ºF. Place salmon in baking dish. Chop together lemon rind, garlic and thyme. Brush oil over salmon and inside cavity. Rub herb mixture over salmon. (Prepare up to 24 hours ahead of time.) Roast 40 minutes or until white juices appear on top. Meanwhile, combine balsamic vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon.

Serve with sauce. Serves 8 to 10

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TEMPURA FISH BALLS

Serves 4

700g haddock fillet

2 cloves garlic, chopped

1 tsp grated fresh ginger

Pinch chilli powder

1Tbsp  Apple Vinegar

2Tbsp sesame oil

Salt                    

1 egg white

150g cornflour

1 egg

100ml soda water

500ml oil for deep frying


Pepper sauce

2 red peppers, finely diced

4Tbsp tomato sauce

1Tbsp sugar

2Tbsp Apple Vinegar

Pinch chilli powder


Dipping sauce

3Tbsp soy sauce

1Tbsp sugar

1 tsp freshly grated ginger

2Tbsp   Balsamic Vinegar

2Tbsp soft butter

1 clove garlic, finely chopped

 

1.  To make the sauces, mix all the ingredients together and simmer for about a minute.  Place the pepper sauce mixture in a food processor and process till lightly pureed.  Pour the sauces into two separate serving bowls.

2.  Cut the fish into 1cm cubes, mix with the garlic, ginger, chilli powder, white wine vinegar, salt and sesame oil and marinate for 20 minutes.   Puree the fish with the marinade and the egg white and form into small balls. 


3.  Mix the flour, cornflour and egg with 100ml soda water plus about 100ml cold water to form a batter to coat the fish balls.  Heat the oil in a deep-fat fryer or wok.  Dip the fish balls in the batter and coat well.  Gently lower into the oil and fry until golden brown.   Drain and serve with the sauces.

PEPPER-CRUSTED FILLET OF BEEF

WITH BALSAMIC ONIONS & THYME

Serves 4-6

800g  (1lb 12oz) middle-cut fillet of beef

1 Tbsp rounded black peppercorns

 50ml (2 fl oz)  Balsamic vinegar

450g (1 lb) medium red onions

2Tbsp chopped fresh thyme

1Tbsp olive oil, plus a little extra to smear

1 Tbsp dark brown sugar

Salt

For the sauce

1tsp plain flour, heaped

 275ml (½ pint) red wine

1Tbsp Worcester sauce

1Tbsp  Balsamic vinegar

 

1.  First smear the beef with a little olive oil. Crush the peppercorns coarsely with a pestle and mortar. Tip them into a fine sieve, which will sift out the really hot inner bits and leave you with the fragrant outer bits. Press these all over the surface of the beef.  Preheat the oven to 450F /230c/ gas mark 8.

 

2.  To prepare the onions: Mix the sugar and balsamic vinegar together in a large bowl, whisking well and leave on the side for about 10mins to allow the sugar to dissolve.   Peel the onions, leaving the root intact, cut each one into eight sections through the root, in half first then into four.  Add the onions plus 1Tbsp oil to the sugar and vinegar-mixture and toss them around so they get a good coating. Spread the onions out on a baking tray, leaving space for the beef in the centre.  Pour the rest of the dressing over them, sprinkle with thyme leaves over and season well with salt. 

 

3.  Place the beef in the centre of the baking tray and put in the oven on the highest shelf, and cook for 15 minutes, turn the onions over and return the tray to the oven, cooking another 15mins, if you like your beef rare. For medium, remove the onions after 30 minutes, keep them warm and give the beef another 10mins with the oven switched off, for well done leave for another 15-20mins.  Cover the beef with foil and leave to rest in a warm place, while preparing the sauce.

 

4.  Put a quarter of the onions in a small saucepan over a medium heat, then stir in the flour to just coat the onions and gradually whisk in the red wine, Worcester sauce and balsamic vinegar.  Simmer gently till the sauce is reduced by about a quarter.

 

5.  Carve the beef, pouring any escaped meat juices into the sauce, serve and garnish with the onions and pour sauce over.  

 

 

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