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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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