Blacken a whole filleted salmon side or salmon fillets in a buttery spice mix layered on a bed of creamy polenta to contrast with the seasoning.
To “blacken” fish means coating it in a mix of unsalted butter, spices and herbs before pan-frying, so the fish is infused in a unique blend of flavours, while its outside subtle crisps up as to the spiced butter browns.
Ingredients for 4:
- 4x salmon fillets or 1x whole side, skinless.
- Extra virgin olive oil
- Pack of polenta
For the rub
- 2 tablespoons ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic power or granules
- 1 tablespoon ground cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- Sea salt to taste
- 60g unsalted butter, melted + about 4 tablespoons for pan-frying
For the polenta
- 150g instant polenta (cooks faster than coarse polenta)
- 700ml whole milk + 250ml cold water (or 950ml semi-skimmed milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, cut into small cubes
- 40g finely grated Parmigiano Reggiano or Grana Padano, optional
Instructions:
1. Prepare the rub by mixing all the ingredients except the butter in a small bowl.
2. Remove the skin if still left on the fillet as the spices will stick better without it. Brush the fish on one side with half the melted butter and sprinkle the seasoning on it before delicately rubbing it in.
3. In the large frying pan, heat 2 tablespoons of unsalted butter to medium high, then place the fish with the seasoned side down to brown it for about 3 minutes. (If using a whole side, slice it to fit the pan and servings). While it browns, brush the fillet side facing you with the reserved melted butter and then sprinkle the seasoning before flipping to brown that side for about 3 minutes.
4. Give the pan a gentle shake, then drop 2 tablespoons of butter, reduce the heat to medium and cover to simmer until the fillets are cooked through, about 5 minutes depending on the fillet thickness (the fillets will be cooked if you can flake them easily).
6. To serve, layer the polenta on a plate, then top with the blackened trout and drizzle with some of the buttery sauce.
7. Enjoy!
