Fish in a Raincoat with Aioli

Ingredients

• 1.1 kilogram salmon fillets, skinned, cleaned and filleted; cubed
• 2.Lawry's Seasoned Salt or fish spice, and seasoned pepper, for seasoning
• 3.3 tablespoon ground coriander, for paste
• 4.3 tablespoon ground cumin, for paste
• 5.1 teaspoon ground turmeric, for paste
• 6.1.5 teaspoon coarsely ground coriander and cumin mixed, for paste
• 7.1 onion, for paste
• 8.3 garlic, for paste
• 9.375 millilitre fresh mixed herbs, basil, cumin, dill, coriander and parsley; large quantities of basil and mint
• 10.0.5 teaspoon salt, for paste
• 11.2 teaspoon castor sugar, for paste
• 12.plain yoghurt, half a bottle; Dairy Belle brand
• 13.bamboo skewers
• 14.small cooking/roasting bags
• 15.2 lemons, thinly sliced
• 16.10 whole cloves, for bag
• 17.10 cardamom pods, for bag
• 18.10 star anise, for bag
• 19.figs in brandy or fresh figs, sliced thinly; 2 slices per bag
• 20.fresh bay leaves, for decorating bags
• 21.250 millilitre olive oil and sunflower oil mixed, for basting liquid
• 22.oyster sauce or soy sauce, 2–4 tablespoons, to taste; for basting liquid

Method

1. 1.Cube the salmon and season with salt and pepper.
2. 2.Make the paste: process coriander, cumin, turmeric, onion, garlic, herbs, salt, castor sugar and yoghurt in a liquidiser until smooth.
3. 3.Roll cubed salmon thickly in the paste. Thread onto skewers (100 gms fish per skewer).
4. 4.Baste with basting liquid (oil and oyster sauce/soya combined) and stand in refrigerator for a few hours.
5. 5.Place one skewer in each cooking bag with a slice of lemon, a clove, a cardamom pod, a star anise, two slices of fig and 2 T. of basting liquid.
6. 6.Fasten bag with tie and decorate with a fresh bayleaf.
7. 7.Bake in 180°C oven for 20 minutes or till cooked.
8. 8.Serve immediately, whilst bag is still puffy, on a bed of noodles. Pierce the bag with a sharp knife at the table.

Notes

• Recipe attributed to George Blanc (written at top of card) — the celebrated French chef.
• Each person receives 200 gms as a main course or 100 gms as a starter.
• Serve with aioli — see aioli recipe in this collection.

Margin notes

• ½ cup mint / ½ cup parsley / ½ cup dill (handwritten additions to herb quantities)
• Spin in Magimix [something] (handwritten note on method)