This month’s recipe comes from the latest P&O Cruises holidays cookbook.
Ingredients
2 tbsp white peppercorns, crushed
2 star anise
2 tbsp mustard seeds
3 tbsp caster sugar
3 tbsp sea salt
500g side of salmon fillet, skin on
2 tbsp chopped dill
1/4 cup gin oil for frying
Steamed Kipfler potatoes tossed with butter and parsley, to serve
Honey mustard dressing
1 tbsp honey mustard
2 tbsp white wine vinegar
1 tbsp caster sugar
2 tbsp chopped dill
1/2 cup sunflower oil
1 tsp salt
Preparation
• Dry roast the peppercorns and star anise in a frypan until fragrant
• Place in a mortar and pestle with the mustard seeds and pound to a powder
• Stir in the sugar and sea salt
• Place the fish skin-side up in a nonmetallic dish
• Scatter with 1/3 of the spice mix and dill and turn over
• Pour over the gin, scatter with remaining spice mix and dill and cover with cling wrap
• Put in the fridge for 2-3 days, turning every 12 hours
• To make the dressing, whisk the mustard,vinegar, sugar and dill until the sugar dissolves
• Whisk in the oil gradually and season to taste
• Unwrap the fish, scrape off the marinade, remove the skin and use a long thin knife to slice 1cm slices
• Brush a char grill or frypan with a little oil
• When hot, quickly sear the slices for 30 seconds both sides
• Drizzle the dressing over the fish and serve with steamed potatoes on the side