- 3/4 beetroot weighing about 350g / 12oz
- 120ml / half cup balsamic vinegar
- 2 bay leaves
- 1 teaspoon of black peppercorns
- 2 garlic cloves (crushed)
- 1 large sprig of thyme.
- 4 salmon fillets weighing about 150g / 5oz each
- 500ml / 1 pint fish stock
- 250g / 9oz samphire
- 2 limes (segmented with the juice reserved)
- 60 ml / quarter cup of extra virgin olive oil
- 1 small bunch of chopped parsley
- Put the raw beetroot through a juicer. Then add the balsamic vinegar, bay leaves, peppercorns, garlic, and thyme to the beetroot juice.
- Place the salmon in a dish and pour the marinade over the fillets. Allow the fish to marinade for a couple of hours. Overnight would be better if you’ve got the time.
- After a couple of hours remove the salmon and pour the marinade into a pot large enough to hold the salmon fillets in one layer without them overlapping.
- Add the fish stock to the beetroot marinade and bring the cooking liquor up to the boil. Slide in the salmon fillets and cook for 2 minutes at a very gentle simmer.
- After 2 minutes turn off the heat and cover the pot with a lid. The fish will finish off cooking in the residual heat.
- Next its time to cook your samphire. Mix together the lime juice, segments, olive oil, and 60 ml or a quarter cup of liquor you poached the salmon in.
- Bring this mix up to the boil then add the samphire and steam it for about 30 seconds before adding the chopped parsley.
- To serve divide your samphire between 4 bowls, place the salmon on top, and season it with a good pinch of flakey sea salt
Alternative fish – trout, cod, or haddock