Butter-poached Salmon and Squid Stew

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Who said chefs don’t take shortcuts? At home, it’s all about kicking back a bit instead of spending hours and hours in the kitchen. But that’s where the quality of your ingredients becomes all important. Of course, nothing beats fresh, but I’ve never had a problem with frozen food at home. There was a frozen food shop on the street outside my old flat in Nice – just around the corner from JAN – where the owners knew me by name. The trick is how you make it. When it comes to fish, don’t just pop it into the oven from frozen. Let it defrost first and take it from there. The pay-off makes it totally worth the little bit of extra patience required to take it from frozen to fantastic!

Butter-Poached Salmon and Squid Stew

Cooking Time: 20 min | Prep Time: 10 minutes| Serves 4

4 Forage and Feast Norwegian Salmon Portions

350 g Forage and Feast Patagonian Squid Tubes & Tentacles

5 baby fennel, halved

2 lemons, sliced

5 ml fennel seeds

50 ml Forage and Feast Cold Extracted Extra virgin Olive oil

Maldon Salt, to taste

375 ml Forage and Feast Asian Braai Sauce

150 g butter

5 g dill

Defrost the salmon and squid by following the instructions on the box. Rinse the fennel bulb under cold running water to ensure all the dirt is rinsed out. In a large saucepan add the butter, gently simmer until the butter has melted, and add the baby fennel, fennel seeds, sliced lemons and salt. Allow the butter to infuse for 10 minutes over low heat. Poach the salmon in the warm butter for 5 minutes and remove from the heat. In a separate pan, add the olive oil and start heating the pan over high heat. Once the pan is hot, add the squid and tentacles until golden brown, turn the tubes around, and add the Asian braai sauce. Allow to simmer for 1 minute. And add the salmon back into the pan. Cook for 2 minutes and serve.