Cedar planked salmon with celeriac and apple remoulade
People who normally loathe salmon fall in love with this dish. Film stars have swooned over it, with one even seizing the serving plate and rushing around to offer some to other diners! Buy the cedar planks from a timber merchant and tell them how you want the wood cut up. I reckon the amount of cedar I've bought in the past 10 years would be enough to build a rather nice, but small cottage. The only caveat? You need to cook this recipe on a barbecue.
- For this recipe you need 4 pieces of dressed untreated cedar plank, 14cm x 7cm too cook the salmon on.
- Lightly sprinkle some sea salt over the pieces of cedar. Place a piece of salmon on top of each one, trimming the fillets if necessary to fit the planks.
- Check the fish for small bones, then use small pliers or tweezers to gently remove them. Lightly season the salmon with sea salt.
- It is important to do the next step in order. First, rub the soft brown sugar onto the top of the fillet, and then sieve the mustard powder over it.
- It doesn't matter if any sugar or mustard powder ends up on the wood, as they will caramelise around the salmon and become part of the delicious juices.
- Place the planks on top of the grill bars of the barbecue and cover them with an upturned metal container.
- I use an old roasting pan. The wood need only smoulder and not burst into flames. Check the salmon after 5 minutes.
- It is cooked when small white beads of cooked protein form on the outside.
- Melt the butter and mix with a squeeze of lemon juice and the chopped chives (or fresh thyme leaves).
- When the fish is ready to serve, pour some of this mixture over the top.