Sea Salt Grilled Salmon Head
Over a year ago
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Ingredients
- ½ Salmon Head
- Handful Good Coarse Seasalt
- Freshly ground black pepper
- 2 inch cube Peeled daikon radish
- ½ Fresh Lemon
Accompaniment
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Description
The best tasting part of the salmon its head. It’s tender, succulent and impossible to ruin through overcooking. Full of edible collagen to keep her skin supple and radiant.
Method
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1
1. Preheat oven to 400 degrees.
2. Wash and dry the salmon head thoroughly, making sure that all the gills have been removed.
3. Rub the head with a mixture of the sea salt and the black pepper.
4. Line a baking tray with tin foil. Then coat a baking rack with vegetable oil. Put the salmon head DIRECTLY ON THE RACK, skin side up, and place in oven. Put the foil-lined pan underneath to catch any drippings. More details on how.
5. Bake till you can see the fat dripping off the head.
6. In the meantime, finely grate the daikon radish. Drain and squeeze the juice from the mash. Shape the mash into a cone and put onto your serving plate.
7. Serve the salmon head with a squeeze of fresh lemon juice and the diakon radish cone as condiment.
Chef's Tips
•If you’re squeamish about eating fish heads, try the same recipe with the salmon collar. Equally good.
•This is a good recipe for grilling other fatty fish. Try also mackerel, sardines for example.
•Cold sake, at this point would be a good idea. Don’t you think?
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