Use wild salmon fillets, ideally from the Pacific (there are frozen Alaskan wild salmon easily available in UK). In Canada I would use fresh Spring, Pink, Coho or Sockeye – it works well with the darker kinds of salmon. Scottish or Atlantic salmon is also fine but this is more usually farmed. Allow one good-sized fillet per person or a couple of smaller ones.
Pour some olive oil (extra virgin organic is best…) into a pan, enough to coat the bottom of the pan at least. Place the salmon fillets, whether fresh or frozen (and cooking direct from frozen is fine), skin side down in the pan. Sprinkle with roughly chopped garlic (as much as you like, I usually add at least four cloves), roughly chopped dry ginger and pour organic tamari or other soya sauce over the fish. Optionally dribble a good size spoon of clear honey over the fish.
Cover the pan and cook on a low flame until the liquid is bubbling vigorously. Turn off the flame, always leaving the pan covered with the lid. Leave to stand for around twenty minutes or longer. Prepare other food in this time and only go back to the salmon when everything else is more or less done. At this point light the flame again and bring to the bubbling state. Turn off the flame and the salmon is ready. It will have poached and steamed during the time it was left, and there will be a rich sauce in the pan too.
I would serve with baby new potatoes, dwarf French beans and salad. This is one of the easiest and most effective ways of cooking salmon fillets or steaks.
[Bamfield, in a remote part of the Pacific coast of Vancouver Island]
Caught by the River, in association with Heavenly Recordings, is pleased to make available for the first time a collaboration between Chris Watson and the aptly named Doves. This is a remix that Chris has done of the song “Birds Flew Backwards” from Doves’ last album “Kingdom of Rust”.
This remix can be heard over at www.caughtbytheriver.net and, for one week only, downloaded at www.heavenlyrecordings.com
The Bubbly Blue and Green is a four-day festival of eclectic “water music” influenced by shipwrecks, rivers, waves and lighthouses. Housed in the halls of Kings Place, the festival runs from the 24th to 27th February 2010 and features Philip Jeck and Hildur Guðnadóttir amongst others…
Touch artist Philip Jeck is an awarding winning turntablist feted for collaborations with the likes of Gavin Bryars. Using dusty vinyl records and processed Dansette record players the Liverpudlian conjures a galaxy of poignant, immersive textures – not least on An Ark for the Listener, a new work inspired by Gerard Manley Hopkins’ poem The Wreck Of The Deutschland.
Promoters The Arctic Circle have uploaded “Ark Overture” to soundcloud.com – a rehearsal/work in progress of what to expect from Jeck at Kings Place.
Philip Jeck – Ark Overture by arcticcircle
In addition, they have interviewed Jeck for “The Bubbly Blue and Green – Day 1” podcast.
The Bubbly Blue and Green – Day 1 by arcticcircle
More info and tickets at www.kingsplace.co.uk
4/5 large heads of elderflowers, picked on a dry sunny day, fully open. This is usually in the early June in the UK.
4 tablespoons of white wine vinegar
10 litres of cold water
10 litre vessel (like a plastic bucket)
Bottles that are strong enough to take the pressure of the gas produced (like litre tonic, lemonade bottles)
a large jug
a small jug
a lemon squeezer
a potato peeler or sharp small knife
a strainer or fine clean muslin
Make sure all the equipment used is sterilised and well rinsed (very important or it will go bad).
Wash the lemons and peel finely as possible the rind.
Remove any insects, leaves or any other objects from the flowerheads, don’t wash them.
Squeeze the lemons and put the juice in the 10 litre vessel with the rind and flowers.
Add the sugar and wine vinegar, carefully so as to not crush the flowers
Pour on the water and stir gently. Cover and leave to stand 24 hours,
Stir gently about every 6 hours.
After 24 hours take off cover and remove any large pieces of flower heads and rind
Use small jug to pour some liquid into large jug through the sieve. When large jug is full, place the funnel into a sterilised bottle and pour liquid through strainer/muslin into bottle. Repeat for all of the bottles, screw caps on firmly and leave somewhere not hot or cold.
After 2/3 weeks it will be ok to drink but the longer left the more the flavour develops.
It will last up to a year. When opening be careful it can be very lively!