Marcus Wareing’s quick gin-cured salmon with horseradish and parsnip
Marcus Wareing's Quick Gin-Cured Salmon with Horseradish and Parsnip is a sophisticated dish that combines the rich, oily texture of salmon with the sharpness of horseradish and the sweetness of parsnip. This recipe is perfect for those looking to impress at dinner parties or enjoy a luxurious meal at home. The gin-curing process not only adds a unique flavor to the salmon but also showcases Marcus Wareing's innovative approach to traditional ingredients.
Ingredients for the Quick Gin-Cured Salmon with Horseradish and Parsnip
To prepare this dish, you'll need:
- Salmon fillet, sliced thinly
- Rock salt and orange zest for the cure
- Gin, to enhance the flavor
- Parsnips, grated and cooked until golden and soft
- Horseradish and crème fraîche, blended with the cooked parsnip for the cream
- Pumpernickel bread, cut into rectangles
- Dill, finely chopped, for garnish
- Seasonings such as sea salt and freshly ground black pepper
Preparation Instructions for the Quick Gin-Cured Salmon with Horseradish and Parsnip
The preparation involves curing the salmon with a mixture of rock salt and orange zest, then adding gin to the mix to infuse the salmon with its botanical flavors. After curing, the salmon is rinsed and served on pumpernickel bread with a spread of horseradish and parsnip cream, garnished with dill. The process, while simple, requires attention to detail to ensure the flavors meld perfectly.
Storage and Reheating
As this dish involves cured salmon, it's best consumed fresh. However, if you have leftovers, they can be stored in the refrigerator for up to two days. For the best experience, it's recommended to enjoy the dish chilled or at room temperature rather than reheating.
Nutritional Information
This dish is rich in omega-3 fatty acids, thanks to the salmon, and provides a good source of vitamins and minerals from the parsnips and horseradish. It's relatively low in carbohydrates but high in protein and healthy fats, making it an excellent choice for those following a balanced diet.
FAQ about the Quick Gin-Cured Salmon with Horseradish and Parsnip
Q: Can I use another type of fish for this recipe? A: While salmon is ideal for its fatty texture and flavor, you could experiment with other fatty fish like trout or mackerel.
Q: Is there a non-alcoholic substitute for gin? A: For a non-alcoholic version, consider using a mixture of water with juniper berry essence or a small amount of non-alcoholic gin to mimic the flavor profile.
Q: How can I ensure the salmon cures properly? A: Make sure to evenly coat the salmon with the salt and orange zest mixture and allow it to cure for the recommended time. Over or under-curing can affect the texture and flavor.
For those interested in exploring more of Marcus Wareing's culinary creations, you can find a collection of his recipes and cooking tips on Great British Chefs.
Final thoughts: Marcus Wareing’s Quick Gin-Cured Salmon with Horseradish and Parsnip is a testament to the chef's expertise in combining flavors and textures. It's a dish that promises to delight the senses and add a touch of elegance to any meal.