Salmon, Spinach and Chermoula Rolls
A fresh and tasty dish with a tart, spicy Morrocan marinade.
1 kg Spencer Gulf kingfish fillet
250 g fermented honey base
Juice of 2 lemons
20 g unsalted butter
Remove fish from the fridge one hour before starting this.
Preheat oven to 180 C for a good 10-15 minutes. Use a baking tray with sides and line with baking or parchment paper. This will capture a great sauce at the end of the cooking process.
Brush olive oil to all surfaces of the kingfish skin then season with sea salt. Place in oven and turn down to 160 C and allow the kingfish to cook for 5 minutes.
In the meantime, warm up the honey mixture to use for basting the kingfish. Heat in pan, microwave or put bottle in hot water until pliable. For best results use a pastry brush to baste salmon.
Remove pan and apply the first baste all over the fish then return to the oven; repeat three times every 5 minutes. Once the last oven baste has been done turn the oven up 200 C for the final browning and caramelisation of the kingfish - this will only take 4-5 minutes.
Apply the final baste and place on serving dish. With the remaining pan juices, place on stove top and add 100mL of water and 20 g of cold butter - whisk until emulsified.
Add the juice of two lemons, season with salt if needed.
Recipe provided by Angler Stirling