Blackened Cajun salmon with pickled vegetables

Polenta

I onion diced

I garlic clove grated

250g polenta

Sprig of thyme

10g parmesan

19g butter

20g mascarpone

Salmon

4 x Salmon fillets

Black Cajun

20m| olive oil

Pickle

½ red cabbage thinly sliced

3 carrots thinly sliced or ribboned

1 red onion thinly sliced

250ml water

250ml cider. vinegar

250g Sugar

1 Staranise

1 Cinnamon Stick

3 crushed cardamon pods

2 cloves

METHOD

For the pickled veg

Place water, vinegar and sugar into a small saucepan over heat and bring to the boil.

Simmer for a couple of minutes, remove from heat and add the spices and the vegetables. Leave to cool, then pop into the fridge until ready to serve. Allow to come to room temperature before serving, removing the larger spices before doing so.

For the salmon
In a wide, shallow dish, mix the oil with the Cajun seasoning. Add the fillets to this mixture, turning them to coat, then place in the fridge to marinate for at least an hour.

When you're ready to cook your fish, preheat the oven to 180°C/Gas Mark 4. On the hob, quickly fry the salmon skin-side down, until nice and crisp and slighting blackened. Turn over and quickly do the other side.

To cook to perfection, place in the oven for a couple more minutes, then remove and allow to rest for a couple more minutes. Serve with the pickled veg.