There’s nothing quite like a classic British dinner of fish and chips – especially when it’s made healthier and faster in the air fryer! This easy air fryer recipe transforms flaky cod or hake fillets into irresistibly crispy air fryer fish, coated in panko breadcrumbs for that satisfying crunch. Paired with golden, homemade chips cooked to perfection in the air fryer basket, this is the ultimate quick fish dinner that doesn’t compromise on flavour or texture. Best of all, there’s no messy deep-frying required – just simply, delicious comfort food ready in under an hour!
The secret to elevating fish and chips lies in the seasoning. Each fillet and chip should be seasoned with Maldon Sea Salt flakes right after cooking. The delicate, pyramid-shaped flakes enhance the natural flavours of the fish and potatoes, adding a subtle crunch and clean salinity that ordinary table salt just can’t match. For best result, try arrange everything in a single layer in the air fryer to ensure even crisping. Serve immediately with a side of homemade mushy peas and a generous dollop of tangy tartar sauce for a truly authentic meal.
Prepare and Cook the Chips
Preheat the air fryer to 180C.
Peel the potatoes and cut the potatoes into thin batons. Toss with oil to coat and season with Maldon Sea Salt. Spread out evenly in the air fryer basket, ensuring not to overcrowd. Bake for 25-30 minutes until golden and crisp.
Bread and Air Fryer the Fish
For the fish, pat the fillets dry and season with Maldon Sea Salt. Put the flour in one shallow bowl, the beaten egg in another, and the panko breadcrumbs in another.
Coat the first fillet in flour, tap off any excess, then turn in the egg, let any excess drip off, and finally coat in the breadcrumbs. Use your hands to press the breadcrumbs onto the fillet to ensure even coverage. Repeat with the second fillet.
Drizzle the breaded fillets with a little oil then bake in the air fryer for 15 minutes until crisp on the outside and cooked through.
Make the Mushy Peas
For the mushy peas, briefly cook the peas in salted boiling water until tender. Drain, the return to the pan with the butter. Use a potato masher to crush the peas thoroughly. Season to taste with Maldon Sea Salt.
Prepare the Tartar Sauce
For the tartar sauce, simply mix all the ingredients in a bowl and season with plenty of black pepper.
Serve and Enjoy
As soon as the fish comes out of the air fryer, sprinkle with Maldon Sea Salt.
Serve the fish and chips with the mushy peas and tartar sauce.
What is the best fish for air fryer fish and chips?
Salt-baked Sea BassSalmon
The best fish for air fryer fish and chips is white, flaky, mild-flavoured fish that holds up well during cooking. Cod is the traditional favourite for British-style fish and chips because it’s tender, flaky and mild, which makes it perfect for a crispy coating when air frying! Alternatively, you can use Haddock, Hake or Pollock, which are all soft and have a flaky texture. The worst fish to use when making fish and chips is salmon or mackerel. This is because they have a high fat content which can lead to a greasy, unpleasant texture when fried.
Can you make air fryer fish and chips ahead of time?
You can make air fryer fish and chips ahead of time, but it’s not ideal if you want to preserve that signature crispiness. Crispy air fryer fish and golden chips are best served immediately after cooking, when the coating is at it’s crunchiest and the fish is perfectly flaky and moist inside. If you reheat air fryer fish and chips, the panko coating an soften and you could dry out the flaky cod or hake fillets.
If you want to prep ahead, you can bread the fish and cut the chips in advance, then store them in the fridge separately until ready to cook.
How do you reheat air fryer fish and chips?
To reheat air fryer fish and chips, preheat your air fryer to 160-175°C, place the fish and chips in a single layer in the basket, and cook for around 7-8 minutes, flipping halfway through.
Is air fryer fish and chips healthier than traditional fish and chips?
Traditional battered fish and chips with mushy peas
Yes, air fryer fish and chips are generally ‘healthier’ than traditional deep-fried versions. This is because there is less oil, which means fewer calories. Traditional fish and chips are deep-fried in oil, which significantly increases the fat and calorie content. Air Frying requires little to no oil, reducing overall fat whilst delivering a crispy air fryer fish and golden chips. Air frying is a smarter choice for a quick fish dinner that feels indulgent but fits into a balanced diet.
Can I use frozen fish fillets when making fish and chips?
Yes, you can use frozen fish fillets when making fish and chips in the air fryer. Make sure to thaw the fillets completely before breading. This helps the panko breadcrumbs stick better and ensures the fish cooks evenly. To speed up the process, you could use pre-breaded frozen fish. This can be air-fried straight from frozen – just check that they’re cooked through and finish with a generous pinch of Maldon Sea Salt flakes before serving.
How long to cook baked potatoes in air fryer?
If you’re swapping chips for baked potatoes in your air fryer fish and chips meal, you need to preheat your air fryer to 200°C and cook directly in the air fryer basket for 35-45 minutes, turning once halfway through for even crisping. Make sure you scrub and dry the potatoes before cooking (a Russet or Maris Piper potato would be best), pricking them a few times with a fork. Rub a little oil onto the baked potato and season with Maldon Sea Salt flakes.
Serving Suggestions
Crispy green leaf salad with lemonRadicchio salad with pine nutsCucumber Salad
Here are some delicious and well-balance pairings for air fryer fish and chips that help elevate the dish while keeping it true to it’s classic British dinner roots.
Homemade mushy peas – A must-have for fish and chips! Creamy, lightly seasoned with Maldon Sea Salt flakes and black pepper, and a perfect contrast to the crunch of crispy air fryer fish.
Tangy tartar sauce – The zing from capers, pickles and lemon cuts through the richness of the fish and adds moisture.
Lemon wedges – It may seem simple, but a fresh squeeze of a lemon brings brightness and enhances the flavour of the flaky code or hake fillets.
Pickled onions or gherkins – A sharp, vinegary bite balance the meal nicely. In London and among those in the fish and chips trade, a gherkin is also known as a ‘wally’. This originated in the late 19th century, believed to be a corruption of the word ‘olive’ and then later stuck for pickles and gherkins.
Green salad – Tossed with a light vinaigrette to add freshness and balance the heartiness of the fish and golden chips. Try pairing a radicchio salad with the air fryer fish and chips; the radicchio has a satisfying crunch that pairs beautifully with the soft, flaky fish.
Slaw – A crisp cabbage slaw with a vinegar-based dressing offers texture and tang to the air fryer fish and chips. We added jalapenos to our slaw to give a delicious spicy kick!
These serving suggestions turn a quick fish dinner into a well-rounded meal while letting the panko-breaded, crispy air fryer fish and chips shine.
Storing air fryer fish and chips
Storing and reheating air fryer fish and chips properly can help preserve the crispiness and flavour – though nothing beats enjoying them served immediately.
Storage Tips
Cool completely first – Let the crispy air fryer fish and golden chips cool to room temperature before storing to avoid steam build-up, which causes sogginess!
Store separately – Place the fish and chips in separate airtight containers, preferably lined with a paper towel to absorb moisture.
Refrigerate – Keep in the fridge for up to 2 days. Avoid freezing – especially if the fish was previously frozen before cooking.
Tried this air fryer fish and chips recipe? Let us know in the comments below! For more easy air fryer recipes, visit our full collection.
This quick and easy air fryer salmon recipe is the perfect way to enjoy a delicious and healthy meal without the hassle. In just a fraction of the time it takes to cook traditional salmon, the air fryer delivers perfectly crispy, golden-brown skin with tender, flaky fillets. Paired with colourful stem broccoli and seasoned with Maldon Sea Salt flakes, this salmon and veggies dish is both flavourful and nutritious. The best part? It’s all cooked in one air fryer basket, making clean-up a breeze and the cooking time quicker – ideal for busy weeknights or a light weekend dinner.
Air frying salmon and vegetables
The beauty of this dish lies in it’s simplicity and speed. The air fryer ensures that the salmon achieve a perfectly flaky texture with a golden, crisp skin, while the vegetables retain their crunch and natural flavours. With minimal prep and clean up, this recipe is ideal for busy weeknights or when you want a wholesome meal without the hassle. Pair the salmon and veggies with a a packet of ready-cooked rice for a complete meal that’s both satisfying and healthy. Embrace the ease of air frying and make healthy eating in January a breeze.
How to cook salmon in an air fryer
To make this air fryer salmon and veggies, start by seasoning your salmon fillets with olive oil, Maldon Sea Salt and cracked black pepper. You can also add a pinch of garlic powder and a touch of brown sugar for subtle sweetness. Place the fillets skin-side down on a sheet of parchment paper in the air fryer basket. You can also arrange a few sliced bell peppers around the fish if you only have a one-basket air fryer. Air fry the salmon at the perfect temperature for a few minutes, ensuring the skin crisps up nicely while keeping the flesh moist and tender. After about 10-12 minutes, you can squeeze fresh lemon juice over the top, and serve your delicious fried salmon and roasted veggies right from the air fryer. With minimal prep and just a few simple ingredients, this air fryer recipe is a winning dinner choice that tastes like a gourmet meal.
Step 1
Place the salmon fillets skin-side down into the air fryer drawer.
Step 2
Brush the salmon skin with olive oil and sprinkle with a generous amount of Maldon Sea Salt flakes. Add a little black pepper and set to one side.
Step 3
In the second drawer, or alongside the salmon if you’re using a single-drawer air fryer, add the vegetables. Drizzle with olive oil, season generously with Maldon Garlic Sea Salt and a pinch of pepper, then give everything a good shake to ensure even coating. Place both drawers into the air fryer, ready to cook.
Step 4
Air fryer for 10 minutes at 200ºC, giving the vegetables a shake half way through cooking.
Step 5
Meanwhile, heat up your rice as per the packet instructions.
Step 6
Once everything is ready, share the rice between two plates, top each with a piece of perfectly cooked salmon and finish with the tasty vegetables. Make sure you eat the salmon skin, it’s the best bit!
What other vegetables can I serve with salmon?
There are many vegetables that go well with salmon such as tender asparagus spears, mild courgette slices, and sweet carrot batons, all of which are delicious when roasted or air-fried. Crisp green beans and sugar snap peas add a fresh, crunchy texture, while blistered cherry tomatoes provide juicy bursts of flavour. Hearty butternut squash cubes bring a slightly nutty depth, and a handful of spinach can be added at the end to wilt gently alongside the cooked salmon. These vibrant choices create a perfect balance of flavours, textures, and colours to complement your salmon dish.
Can you air fry frozen salmon?
Yes, you can cook frozen salmon in an air fryer. It’s a quick and convenient way to cook salmon without thawing it first. Simply preheat the air fryer to the desired temperature (around 199°C/390°F). Lightly coat the air fryer basket with oil or cooking spray to prevent sticking. Alternatively, you can use baking paper/parchment paper. Place the frozen salmon fillet in a single layer in the basket. You’re probably wondering how long does it take to air fry salmon? We recommend air frying the salmon for around 8-9 minutes, or until the salmon reaches an internal temperature of 145°F.
Is air frying salmon healthy?
Yes, air frying salmon can be a very healthy way to cook this nutrient-rich fish. The air fryer uses hot air circulation to cook food, which requires less oil than traditionally frying in a pan. This results in a lower-fat dish without sacrificing flavourful. Here are three benefits of air frying salmon, including how Maldon Sea Salt can enhance the dish.
Lower Fat Content – Air frying reduces the amount of oil needed to cook salmon, compared to methods like deep frying or pan-frying. The hot air in the air fryer crisps up the salmon’s skin and helps lock in moisture without saturating the fish with excess fat. Since salmon already contained healthy fats (such as Omega-3 fatty acids, using minimal oil ensures that the dish stays light yet flavourful.
Preserves Nutrients – Salmon is packed with essential nutrients, including Omega-3 fatty acids, protein, and vitamins D and B12. Air frying cooks the fish quickly and evenly, helping to retain these beneficial nutrients. The method also avoids overcooking the salmon, which can cause a loss of nutrients. The crispy skin create din the air fryer is an added bonus, as it adds a delicious texture without compromising the nutritional profile.
Better Control Over Seasoning – When using Maldon Sea Salt in your air fryer salmon recipe, you get a better control over the seasoning. Maldon Salt is renowned for it’s delicate, flaky texture, which allows it to dissolve easily and evenly on the surface of the fish. It’s an excellent way to enhance the natural flavours of the salmon without overpowering the dish. Just a light pinch of Maldon Sea Salt after air frying gives the salmon a perfectly balances taste while also adding the mineral benefits of sea salt.
Start by putting a large pan of salted water on the heat and when it comes up to boil, add the bucatini. Cook this following the packet instructions for al dente.
While the pasta is cooking, put a large sauté pan on the heat and add the butter and oil. Allow them to melt and then add the red chilli, garlic, and fennel seeds. Let the spices sizzle for a couple of minutes until smelling fragrant, then add the crab meat. Stir the spices through the crab and heat through.
Next add the asparagus tips along with a splash of the pasta water – this will help them steam and cook. After a couple of minutes turn the heat off and check the pasta. It should be perfectly al dente. Use tongs to lift and transfer the bucatini from the water to the pan with the crab. Once all the pasta is added, ladle in a little more pasta water and toss this through – this will help the pasta to create a sauce and allow all the ingredients to cling to the bucatini.
When you are happy with consistency, finally add the lemon zest, followed by the juice, and chopped chervil. Toss this through and then add the Maldon Garlic Sea Salt and some cracked black pepper to taste. If the pasta looks a little dry, just add another splash of the pasta water.
Then serve the bucatini piled in bowls, with a final drizzle of good quality olive oil.
Serve and enjoy!
Lobster, prawns and crayfish are often considered delicacies for a special occasion, so this BBQ recipe with smoky siracha mayonnaise and herbed butter is perfect for a showstopping Christmas feast.
Begin by mixing together the herb butter for your seafood. In a small bowl mix together the softened butter with Maldon Garlic Sea Salt, cracked black pepper, the chopped parsley and coriander. Set aside.
The perfect way to cook your seafood is on a hot BBQ, however if you don’t have one then a griddle pan will work too. Make sure it has reached a medium to high temperate, and start by grilling your lobster halves. Cook flesh side down on the griddle until the meat has turned pink and has some lovely charring on it. The shells will turn orangey pink too, and this is when you know your lobster are cooked. Do the same with the king prawns and crayfish, although these will take less time to cook.
While your seafood is cooking, it is also nice to griddle some lemon to serve alongside. Simply add your lemon halves cut side down onto the grill and allow them to cook and char for 3 minutes.
Once your seafood is all cooked, pile onto a large serving platter and using a pastry brush, brush all across the flesh with your delicious herb butter – letting it melt in. Place your griddled lemon onto the serving platter too.
In a small bowl mix together the mayonnaise and siracha. Serve this alongside the platter of BBQ seafood and allow everyone to tuck in!
There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.
Why buy line-caught Cornish sea bass
Cornish sea bass is relatively low-fat fish with a great source of protein. When purchasing your sea bass for this recipe, make sure that it is line caught in local waters.
Line-caught sea bass is a sustainable, traditional fishing method of a simple hook and a line. This method of fishing has minimal environmental impact due to being small scale and not over-fishing., meaning there is no waste fishing. If small fish are caught, they are returned back to the water immediately.
The quality and taste of line-caught fish is of a much higher quality compared to fish farms. It is believed to have a fresh taste as they are not exposed to pollution and debris.
Photography by: Matt Inwood
Here is how to make Romy Gill’s Cornish sea bass recipe…
Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.
How to make the spice blend
To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.
Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.
Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.
Rub well, and then drizzle over olive oil and the juice of one lemon.
Once the fish is evenly covered, leave in the fridge for one hour before cooking.
Cooking and dressing for the sea bass
To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.
While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.
Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.
Finally, add 1 tsp of olive oil and take off the heat.
When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all over the top of the fish and serve straight away and enjoy!
What can you serve with sea bass?
Romy created a dish of roasted stem broccoli, served on a bed of creamy feta that pairs perfectly well with sea bass. The tasty, green crunch of the stem broccoli compliments the succulent, light flakiness of the fish that makes your taste buds sing! When served with feta cheese, it will a subtle burst of creaminess and silkiness as you take your first bite.
If you are looking for a lighter option, you can serve your cooked sea bass along with a simple cucumber salad. Easy, refreshing and bursting with flavour, adding cucumber to the dish will actually help elevate the flavours of the sea bass, making a deliciously balanced dinner.
Romy Gill and Maldon Salt
If you enjoy Romy’s culinary creations as much as we do, then get ready to ‘feast’ your eyes on other delicious recipes that Romy has made using Maldon Salt. From sensational Moong Bean Dal’s to a showstopping Orange and Cocoa Cake, the options are endless!
Plus, we also had the opportunity to do a Q&A with Romy about her heritage and her top food recommendations when celebrating Diwali. Pour yourself a cup of tea and get seated for a wonderful read.
Transform your squid with a coating of Maldon Salt and Sichuan peppercorns. When fried in vegetable oil, you will receive a fantastically crispy squid ring, so crunchy in texture you be wanting more! We garnish our squid with spring onions, red chilli and coriander to give a gentle warmth to the side dish.
We serve these with a sweet chilli dipping sauce and lime wedges to be gently juiced over to create that perfect balance of spice and zesty.
Prepare the squid by cleaning under cold water. Pull the tentacles from the body, removing the ink sac and pull out the quill that is inside of the body. Rinse the body sac. Cut through the head, just below the tentacles and remove the beak-like piece. Make sure to remove the membrane from the body, discard and wash the pieces of squid remaining again.
In a large bowl, mix the flours with the ground peppers and Maldon Salt. Add the squid and mix well so the pieces are evenly coated.
Heat the vegetable oil in a large pan until it reaches 180C, you want it to be at least 3 inches high up the side of the pan.
Deep fry the squid in batches for roughly 2 mins or until golden and crispy.
Remove from the oil and drain on some kitchen roll, and sprinkle with some extra Maldon Salt.
Serve the squid immediately, garnished with the sliced spring onions, red chilli and coriander leaves and serve alongside a sweet chilli dipping sauce and lime wedges.
This recipe will show you how to bake a potato in an air fryer to achieve a deliciously crispy skin and a fluffy centre.
Air-fried foods, like jacket potatoes, are taking the world by storm due to the many benefits it can bring, from being energy efficient to speeding up the cooking by 40 minutes! In contrast, baking a jacket potato in the oven at 200C will take roughly 1 hour – 1 hour 20 minutes – that’s a pretty long time when you can have a perfectly baked potato in minutes. Plus, it’s a easy to make, you simply put the potato in the air fryer basket and bake!
You can use two methods to make a showstopping jacket potato in the air fryer:
Microwave them first, and then finish off the baking process in the air fryer.
Air frying them for the full length of time.
Our recipe follows the second method, where we will be air frying the jacket potato for the whole duration. This is the easier method to follow as you do not need any further equipment!
If you are wanting to microwave the potatoes first, we recommend cooking on high for 8 minutes, and then air frying for a further 8 minutes. This method will is quicker than our method, as you are speeding up the cooking process with heating the jacket potato in the microwave first, softening the outer, hard skin.
When choosing what type of jacket potato to bake with, we recommend medium to large varieties that have soft, fluffy centres. Specific types of potatoes you need to look for are Maris Piper or King Edwards as these are considered the best for baking. If you are based in America, we recommend looking for Russet Potatoes, which are also known as Idaho potatoes.
How to cook jacket potatoes in an air dryer?
Start by washing the potatoes to remove any dirt and impurities. Then, pat dry with kitchen paper or a towel.
Begin pricking the potatoes with a fork. We recommend pricking about 4 times around each potato.
Transfer the potatoes to a plate or bowl, rubbing with olive oil and a generous sprinkle of Maldon sea salt flakes. Set aside.
Spray the air fryer basket with cooking spray or cooking oil to create a non-stick layer so that the potatoes will not stick together.
Arrange the potatoes in a single layer in the air fryer basket.
Set the air fryer to 200c and cook for 40 minutes until the potatoes are crispy on the outside and fluffy in the middles. We rotated the potatoes after 20 minutes to have an even bake on each side. The baked potatoes should be done when a sharp knifes can go through them easily.
When baked, the skin on the jacket potatoes should be perfectly crisp and the inside tender and fluffy as you cut through the centre.
What to have with jacket potatoes?
Toppings and fillings:
We chose to fill our jacket potato with a classic tuna mayonnaise. The combination of tuna, creamy mayonnaise with a handful of spring onion and chives gives this lunchtime favourite plenty of flavour and is easy to make.
Here is how to make tuna mayonnaise:
Drain the tuna and add to a bowl.
Mix with the mayonnaise, a pinch of Maldon sea salt flakes, cracked black pepper, chopped chives and spring onions.
Open the jacket potatoes and melt some butter on first.
Spoon in the tuna mayonnaise, and top with grated cheddar. Sprinkle with a final few chives.
Other toppings can include:
Baked beans. Either home-made or branded like Heinz, this is the ultimate comfort food dish and makes a great healthy option for your supper.
Chilli / Chilli con carne. Use up your leftovers by filling your jacket potatoes with chilli. Perfect when you are short on time and want to feed a family.
Cheese. Simple but much-loved. There are many types of cheese that you can use, but cheddar is the most common due to the irresistible creaminess is gives out when it melts on top of a steaming baked potato.
What to serve with jacket potatoes:
Salad. A refreshing caprese salad is the perfect pairing for a jacket potato. The sweet heirloom tomatoes mixed with creamy buffalo mozzarella compliments the fluffy centre of the baked potato, creating a delicious, melt-in-your-mouth experience.
Broccoli. Roasted tender stem broccoli provides nutrients and is infused with sweet, earthy goodness which matches the same flavour profile of the jacket potato. Laid on a bed of creamy feta, you’ll be going in for seconds!
Steak. It’s a classic combination that you see in most restaurants! A juicy ribeye steak with a jacket potato on the side is a match-made-in-haven as the tender meat and juices are soaked up nicely with the baked potato, holding flavour as you savour every bite.
Can you cook frozen jacket potatoes in an air fryer?
The simple answer is yes!
You can certainly cook frozen jacket potatoes in the air fryer. We used McCain Ready Baked Jacket Potatoes, which are already pre-oven baked and are super convenient if you are struggling for time and want a tasty, fuss-free meal!
As the jacket potatoes are already pre-oven baked, simply put them in the air fryer at 180C for around 20 minutes. Depending on the size of the potato, cooking time may vary slightly so keep having intervals between baking to see if they are baking evenly.
Start by shredding the Brussel sprouts, making sure to remove any tough white parts.
In a large bowl whisk together the eggs with the milk, plain flour, baking powder and nigella seeds. Then season well with Maldon Salt and cracked black pepper. Finally stir in the shredded sprouts and ½ the lemon zest.
Heat a large non-stick frying pan with some oil. Then ladle in the pancake mixture and fry them off individually, for a few minutes on each side until slightly risen and golden brown. Keep them warm in a low temperature oven while you cook the rest – the mixture should make 4- 6 pancakes, depending on their size.
Mix the crème fraiche with the horseradish and remaining lemon zest. Season well with Maldon salt and cracked black pepper. Serve alongside the pancakes and some smoked salmon, topped with dill sprigs, lemon wedges and black pepper.
Ever heard of beet curing? Usually we would cure fish with salt to help preserve the flavours and succulence, however we have used beetroot in the curing process to give the salmon a magnificent maroon colour to the meat. This also gives the salmon tones of sweetness and earthiness which can be enjoyed by family and friends during the festive period.
We’ve used Le Cresuet’s Stoneware Baking Dish (32cm) to place all the ingredients in together as the length and depth of the baking dish allows the beetroot to cure the entire salmon effectively, preserving the succulent, earthy flavour for the fish.
In a food processor blitz together the beetroot, orange zest, lemon zest and juniper berries. Pulse until it resembles a smooth paste. Tip into a large bowl and then mix with the dill, Maldon Salt, horseradish sauce, and golden caster sugar.
Place the salmon, flesh side up, in a baking dish which comfortably fits it, and then spoon and press the beetroot cure on to the fish. Press and pack it in firmly and make sure it is covered all over. Then tightly wrap the tray in cling film and place in the fridge for 2 – 3 days.
Once a couple of days have passed and it’s time to serve the salmon, remove it from the fridge and wash the cure off. Then place on a board and use a sharp knife to thinly slice. Serve the salmon with the fennel salad, lemon wedges, slices of soda bread and caper berries.
The classic Paella, a cult favourite within the Spanish cuisine. Paired with saffron flavoured rice, this dish carries an abundance of flavours, including chicken; Norwegian Lobster, squid, mussels and monkfish.
For the mussels, heat two inches of water in a saucepan over a high heat. When it reaches the boil, add the mussels for a minute, remove from the heat and set aside without opening the lid.
Whilst the mussels are boiling, begin prepping the remainder of the vegetables, chopping them finely. Heat the paella pan, keeping the pan on a medium-high heat in the centre, whilst keeping the sides at a low hear.
Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic to the pan.
Brown the Norwegian Lobsters and prawns for 1 minute on either side and remove them.
For the sauté base, move the garlic to the side of the paella pan, add another 1 tbsp of oil and sauté the onion until it starts to turn transparent. Add the green pepper and stir the mixture as it cooks for 5 minutes at a low heat. Add the tomato and stir the mixture together. Add a pinch of sugar and Maldon Salt.
Move the sauté mix to the sides of the paella pan where the heat is lower. Add another tablespoon of oil and fry the chicken for 5-10 minutes and the squid 5 for minutes more (until they are golden). Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides.
Sauté the green beans and peas for 2 minutes. Bring the sauté mixture back from the sides to the centre and stir everything together.
Add the remaining oil and the rice, stirring with the ingredients for 2 minutes over a high heat. Spread the whole mixture evenly over the paella pan, with the garlic head in the middle.
Add the fish stock. When the water boils, lower the heat to the minimum and leave to simmer for 20 minutes. After 10 minutes, add the diced monkfish to the rice. Open the mussels, keeping only the shell with the mussel meat. Finally, place the prawns, Norwegian Lobsters and mussels on top of the rice.
After 20 minutes, turn off the heat, cover with a clean tea towel and leave to rest for 5 minutes. Serve with eighths of lemon. Finish with a pinch of Maldon Salt.
