El Toro's salmon with stinging nettles - VIDEO
Making Spanish tapas in your own kitchen will child's play under these inctructions from El Toro Spanish Canteen & Tapas Bar head chef David Neville.
David, who owns the Broomhill restaurant together with his brother Trevor, talks you through how to make pan fried salmon with stinging nettles.
The video is the fourth in the Sheffield Telegraph series Shef's Kitchen where Sheffield chefs give you lessons in cooking restaurant dishes in your own house.
Click on the green play button to watch the video and get cooking
Recipe: Pan Fried Salmon with First Spring Stinging Nettles
Ingredient to make one serving
Small handful of baby nettles
About a dozen baby spinach leaves
About a dozen baby dandy loin leaves
1x salmon fillet skin on
1 pomegranate
The best red wine vinegar you can find
A lemon
3 or 4 cherry tomatoes
Olive oil
Method
Pick the nettles wearing rubber gloves & place in a plastic bag
Wash the nettles in cold water still wearing the rubber gloves to stop being stung
Place the nettles in boiling water for about 10 seconds then drain & cool
Heat some oil in a pan & fry the nettles until crisp, set to one side
Deep fry the baby spinach leaves until crisp
Pick some baby dandy loin leaves & wash in cold water set to one side
Fry the salmon fillet in olive oil & then pan fry on a very hot heat 5-10 mins until cooked through
Assemble the Dish
Put the salad leaves (spinach & dandy loin leaves) & the tomatoes into a serving bowl
Place the salmon on top
Sprinkle with pomegranate seeds
Garnish with the nettles
Drizzly over the red wine vinegar
And finally place a thick slab of lemon on the side.
Shef's Kitchen archive:
Wig&Pen's haddock
23's salmon fishcakes
The Milestone's butternut squash risotto
READ MORE: 23 Bar and Restaurant review
Do you have a recipe you want to share with others? Email us and we'll publish it on the website.
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Friday 25 May 2012
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