food, Recipes

Salmon with Charred Aubergine

Sean Calitz


For the aubergine 1 large purple aubergine ¼ cup olive oil 2t tahini 1 clove garlic, finely chopped juice of 1 small lemon For the fennel purée 1T olive oil 2 fennel bulbs, coarsely chopped ¼ onion, finely chopped ½ cup weak vegetable stock 25g softened butter 1T cream For the salmon ¼ cup honey juice of half a lemon 400g salmon, skinned and cubed


Char the aubergine over an open flame, turning frequently until it’s cooked through. Peel off the skin and scoop out the flesh. Place in a food processor with the olive oil, tahini, garlic and lemon juice and process until smooth. Season with sea salt and freshly ground black pepper. To make the fennel purée, heat the olive oil in a saucepan over medium heat. Add the fennel and onion and sauté, stirring occasionally, for seven minutes or until the vegetables are tender. Add the stock, then cover and simmer for a further five minutes or until the fennel is very tender. Empty the saucepan into a blender and pulse everything until it’s smooth, then pass it through a sieve and add the butter and cream. To prepare the salmon, mix the honey and lemon juice together and marinade the fish for 10 minutes. Sear the cubes in a hot pan until they’re caramelised and just cooked through. Serve the salmon with the aubergine and fennel purée. SERVES 4 AS A STARTER Get your copy of our March 2016 issue to find other recipes that harness the flavour profile of liquorice.