SALMON BARBECUED IN PINE WITH PINE NUT AND PARMESAN PESTO

SALMON BARBECUED IN PINE WITH PINE NUT AND PARMESAN PESTO

This is a super-tasty dish, and you can use other good meaty fish instead of the salmon. Using pine to marinate the salmon in and cook it over gives a real earthy, outdoor taste. Covering the fish in pine whilst cooking works in two ways – it both steams and smokes the fish for extra flavour.

INGREDIENTS

SERVES: 4

2kg small pine branches

4 salmon fillets, about 200g each

2 tablespoons sea salt flakes

250ml peppery extra virgin olive oil

For the pine nut and parmesan pesto:

2 garlic cloves

1 tablespoon thyme leaves

finely grated zest of 1 lemon

75g pine nuts, toasted

50g Parmesan cheese, freshly grated

170ml extra virgin olive oil

salt and pepper, to taste

METHOD

1: The day before cooking, remove about 400g of pine leaves from the branches, then put half of them in a plastic container with a lid. Put the salmon fillets on top and sprinkle with the sea salt flakes. Pour over the olive oil, then add the remaining pine leaves. Put the lid on and give the box a gentle shake. Place the box in the fridge and leave the salmon to marinate for 24 hours.

2: To make the pine nut and parmesan pesto, grind the garlic, thyme and lemon zest together with a pestle and mortar. Add the pine nuts and crush, then mix in the Parmesan. Slowly add the olive oil, season and mix all ingredients together. Set aside at room temperature.

3: Before you plan to cook, light a barbecue and leave the coals to become glowing. Put 1kg of the remaining pine branches on to the coals and then put the grate on top of the branches.

4: Remove the salmon fillets from the marinade and put them straight on to the hot grate. Place the remaining pine leaves on top of the fillets and grill, for 3 minutes.

5: Halfway through the cooking time, brush off the top pine leaves, turn the fillets over and brush with the pine nut and Parmesan pesto and continue grilling for a further 2–3 minutes until the salmon is cooked through and the flesh flakes easily.

6: Remove the fillets from the grate, spread with more pine nut and Parmesan pesto and serve.

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INGREDIENTS

SERVES: 4

2kg small pine branches

4 salmon fillets, about 200g each

2 tablespoons sea salt flakes

250ml peppery extra virgin olive oil

For the pine nut and parmesan pesto:

2 garlic cloves

1 tablespoon thyme leaves

finely grated zest of 1 lemon

75g pine nuts, toasted

50g Parmesan cheese, freshly grated

170ml extra virgin olive oil

salt and pepper, to taste

METHOD

1: The day before cooking, remove about 400g of pine leaves from the branches, then put half of them in a plastic container with a lid. Put the salmon fillets on top and sprinkle with the sea salt flakes. Pour over the olive oil, then add the remaining pine leaves. Put the lid on and give the box a gentle shake. Place the box in the fridge and leave the salmon to marinate for 24 hours.

2: To make the pine nut and parmesan pesto, grind the garlic, thyme and lemon zest together with a pestle and mortar. Add the pine nuts and crush, then mix in the Parmesan. Slowly add the olive oil, season and mix all ingredients together. Set aside at room temperature.

3: Before you plan to cook, light a barbecue and leave the coals to become glowing. Put 1kg of the remaining pine branches on to the coals and then put the grate on top of the branches.

4: Remove the salmon fillets from the marinade and put them straight on to the hot grate. Place the remaining pine leaves on top of the fillets and grill, for 3 minutes.

5: Halfway through the cooking time, brush off the top pine leaves, turn the fillets over and brush with the pine nut and Parmesan pesto and continue grilling for a further 2–3 minutes until the salmon is cooked through and the flesh flakes easily.

6: Remove the fillets from the grate, spread with more pine nut and Parmesan pesto and serve.

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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