大象传媒

Ingredients

• 500g barley couscous
• 625ml boiling chicken stock
• 120ml olive oil
• Zest & juice of 3 lemons
• 4 tbsp capers, rinsed
• 6 tbsp sage leaves, finely shredded
• 100g pine nuts

Method

Tip couscous into a bowl & pour over the boiling stock or water. Cover tightly with clingfilm & let it stand for 5 minutes, or until the liquid has been absorbed. Use a fork to fluff up the couscous, separating the grains.

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Heat half the oil in a large frying pan over a medium heat. Add the lemon zest, capers, sage leaves & pine nuts & cook for 5 minutes, or until the nuts are lightly toasted. Add the contents of the pan to the couscous with the rest of the oil & the lemon juice & toss to combine.

Ingredients

• 200g shelled pistachios

• 150g stale focaccia

• 2 tablespoons rosemary leaves

• 2 tablespoons thyme leaves

• Malden salt and freshly ground black pepper

• 陆 jar of honey

• A good swig of quality olive oil

• 1 whole fillet of organic salmon, pin bones removed 鈥� leave the skin on.

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Method

Try dropping the pistachios into boiling water for a couple of minutes, it makes them intensely green 鈥� also gives the nuts a little moisture so when we bake them, they鈥檙e not overly crunchy. Once blanched, pat dry on kitchen paper and roughly chop 鈥� to about the size of peppercorns. Finely chop the rosemary leaves.

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Blitz up your focaccia to crumbs 鈥� cut off the crust if you want, although I have no issue with a few brown crumbs in the mix.

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Into a large mixing bowl, place the chopped pistachios, bread crumbs, chopped rosemary and thyme leaves 鈥� thoroughly mix them, season.

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Place the salmon skin side down on your longest baking sheet 鈥� lined with a sheet of baking parchment 鈥� a drizzle of olive oil on the skin will help it not to stick. Season the salmon.

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Warm the honey for a few seconds in the microwave. Drizzle over the fleshy side of the salmon, use your fingers to fully coat the fish. Sprinkle over the pistachio crumb mixture and spread out evenly.

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Transfer to a preheated 180掳C oven and bake for 20 minutes 鈥� the nutty coating will start to caramelise up.

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Oven gloves on, take the salmon out and leave it to rest for 10 minutes (it will continue cooking 鈥� the centre of the fish should have a moist 鈥渕edium rare鈥� pink hue). Leave it longer in the oven if you prefer it slightly over cooked.Salmon with honey & pistachio crust

• 6 large eggs, separated
• 200g caster sugar
• 250g mascarpone
• 250ml double cream
• 250ml espresso coffee
• 170ml Marsala wine
• 30-40 Savoyard biscuits (or sponge finger biscuits)
• Cocoa powder, for dusting

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Method

In a large bowl, whisk the egg yolks & sugar together with an electric whisk until pale & creamy. Mix the mascarpone into the egg mixture until well combined.

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In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg & sugar mixture.

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In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream & egg mixture.

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Spoon a third of the mascarpone, egg & cream mixture into a large dish of about 23cm x 33cm (9in x 13in).

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Mix the espresso & Marsala together in a shallow bowl. Dip half of the biscuits into the espresso & Marsala mixture, then lay them on top of the mascarpone & cream mixture in the dish. (Repeat the soaking & layering individually as you go or the biscuits will become too soggy to handle.)

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Spoon over the next third of the mascarpone & cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone & cream. Cover & chill in the fridge for at least 24 hours.

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Dust with cocoa powder just before serving.