Patak's Whole Stuffed Salmon (zamin Doz Macchi)

Name: Patak's Whole Stuffed Salmon (zamin Doz Macchi)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: Indian
Ingredients: 1 Whole salmon. head removed. cleaned and descaled; 3 tbsp. Vegetable oil; 1 tsp. Mustard seeds; 8 Curry leaves; 2 cm piece Root Ginger - finely chopped; 1 clove Garlic chopped; 1 tbsp. Dessicated Coconut; 1 Red Chilli. deseeded and sliced; 2 tbsp. Patak's Tikka Paste; 225g Celeriac. peeled and coarsely grated; 1 Medium leek. trimmed and sliced into matchsticks; 1 Small carrot sliced into matchsticks; 50g Green beans. shredded; 0.5 Juice of a lemon; 15g Butter; 1 tsp. Honey; 2 tbsp. Thick Greek yoghurt; 1 tbsp. Chives. chopped; 1 tbsp. Fresh dill. chopped; 3 Limes .halved; to taste Salt and ground black pepper

Over a year ago 5,345 views

Prep: 15 mins

Cook: 60 mins

Serves: 6

Indian Main Course

Ingredients

1 Whole salmon. head removed. cleaned and descaled
3 tbsp. Vegetable oil
1 tsp. Mustard seeds
8 Curry leaves
2 cm piece Root Ginger - finely chopped
1 clove Garlic chopped
1 tbsp. Dessicated Coconut
1 Red Chilli. deseeded and sliced
2 tbsp. Patak's Tikka Paste
225g Celeriac. peeled and coarsely grated
1 Medium leek. trimmed and sliced into matchsticks
1 Small carrot sliced into matchsticks
50g Green beans. shredded
0.5 Juice of a lemon
15g Butter
1 tsp. Honey
2 tbsp. Thick Greek yoghurt
1 tbsp. Chives. chopped
1 tbsp. Fresh dill. chopped
3 Limes .halved
to taste Salt and ground black pepper

Accompaniment

Description

The delicious combination coconuts, chillies and our Tikka paste really adds an amazing flavour to the stuffing.

Method

1
1. In a pan heat 2 tbsp. of vegetable oil, add the musteard seeds and curry leaves. Once they start popping add the ginger, garlic, desiccated coconut and red chilli, saute for one minute before adding one tbsp. of Patak's Tikka Paste.

2. After two minutes add the celeriac, leek, carrot and green beans and cook for two minutes. Remove from the heat, squeeze in the lemon juice and the butter and honey. Check the seasoning and adjust the salt and pepper to taste. Leave to cool.

3. Make deep slits in the salmon skin on both sides. In a bowl mix one tbsp. of vegetable oil with the yoghurt. the remaining Patak's Tikka Paste, chives and dill. Rub the outside of the fish with the martinade, ensuring it is rubbed into the slits.

4. Preheat the oven to 180C/350F/Gas mark 4. Line a large baking tray with shhet of foil, place the salmon in the centre and scatter the halved limes around. Spoon the cool stuufing into the cavity of the fish wrap the foil over pinching the edges together to make a parcel.

5. Bake for 40 minutes, then open the foil and for a further ten minutes until the skin is golden. Serve on a platter garnished with limes and fresh coriander. Serve with Patak's Raita.