Recipe of the Month

Baked salmon with preserved lemon chermoula

'Stir' by Christine Manfield has just been published, and we like the idea of this themed text, where the author takes fourteen basic preparations - chilli jam; harissa; sambal bajak; spiced eggplant pickle; laksa paste; black pepper and lemongrass stir-fry paste; satay spice paste; spiced tomato chilli pickle; preserved lemons; green masala paste; coriander peanut pesto; massaman curry paste; green curry paste and red curry paste, and then uses them in her summery sunny recipes. OK, so the book describes itself as 'a companion and guide to (my) range' of products produced and sold under the name Christine Mansfield Spice Collection - but it works in its own right, with detailed recipes given for each of the spices. To give an idea of the book, we've included three recipes, first for Preserved Lemons, then Chermoula with preserved lemon, and finally baked salmon with preserved lemon chermoula. Other ideas for preserved lemon she uses include feta, preserved lemon and tomato pasta, chicken cous cous salad with lemon, lamb shanks with preserved lemon . you get the picture. "Stir" is published by Viking Penguin @ stg£16.99

Preserved Lemons

8 ripe lemons
250g/8oz fine table salt lemon juice, to cover

1. Wash lemons thoroughly, scrubbing skins if necessary. Cut into quarters lengthwise to within 1cm/half inch of base. Pack each piece with salt and reshape fruit by pressing back together.

2. Put lemons into a sterilised 2 litre/2 quart preserving jar and spinkle with a little extra salt. Cover with lemon juice. Seal and store for 6 weeks in a cool place away from direct light.

3. When lemons are ready to use, remove from jar as needed and rinse with water before proceeding. Discard flesh and use only the rind/zest in any of the preparations given here. If stored in a cool place away from light, preserved lemons will keep for 6 months.

Chermoula with preserved lemon

1 teaspoon cumin seeds
10 red shallots, finely sliced
4 large cloves garlic, finely chopped
quarter cup flat-leaf parsley, finely chopped
half cup coriander, finely chopped
half cup spearming leaves, finely chopped
2 red birds-eye chillies, finely chopped
half teaspoon freshly ground black pepper
rind/zest of half a preserved lemon, diced
300 ml/6 and a half fl oz extra-virgin olive oil

1. Mix all ingredients thoroughly.

2. Spoon into a jar and cover with a film of oil. Keeps, refrigerated, for up to 3 days. Use when cooking fish or chicken, or toss with boiled potatoes.

Baked salmon with preserved lemon chermoula

150ml/5 fl oz Chermoula with Preserved Lemon
4 x 125g/4oz salmon fillets, taken from thickest part of fish
2 bunches of spinach, stalks removed
50g/1 and a half oz unsalted butter
half teaspoon sea salt
half teaspoon freshly ground black pepper
pinch of freshly grated nutmeg
4 teaspoons extra-virgin olive oil

1. Prepare 4 sheets of baking paper and 4 sheets of foil, each 20cm/8in square. On each piece of baking paper, spread 4 teaspoons chermoula and lay a salmon fillet on top. Spread another 4 teaspoons chermoula on top of each fillet. Fold paper over to make secure packages, then wrap each in foil. Allow salmon to marinate for 30 minutes at room temperature before cooking. Preheat oven to moderately hot (200ºC/400ºF).

2. Wash spinach leaves thoroughly, blanch in boiling water for 30 seconds and refresh immediately in iced water to stop cooking process and retain green colour. Squeeze out excess water and set aside until ready to use.

3. Bake salmon parcels on a baking tray for 8-10 minutes, depending on thickness of fillets. The fish should have a rosy blush in the middle to retain maximum moisture.

4. While fish is baking, heat a frying pan and melt butter over low heat. Add spinach, salt, pepper and nutmeg. Stir continually over medium heat for about 4 minutes, or until spinach has softened and is warmed through.

5. When fish is cooked, remove parcels from oven and unwrap. Spoon spinach onto 4 plates and slide fish on top. Pour over any juices from the packets and drizzle each serving with 1 teaspoon olive oil.

Serves 4.

Click here to buy Stir by Christine Manfield from Amazon

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