As we head into 2025, many of us are starting the year with new traditions and fresh mindsets after overindulging during the festive period.
We look to Culinary Columnist and Executive Chef, Paul Watters to share his lean and delicious meals to fuel and nourish our bodies…
Today we have a spiced breaded mini Salmon and prawn dish accompanied by a beautiful tomato, kohlrabi, rocket and grated beet salad.
The Salad
2 cooked beetroot (grated)
1 kohlrabi (peeled halved slice)
2 yellow tomatoes (cut into quarters)
4 cherry tomatoes (halved)
2 red tomatoes (cut into quarters)
1 red onion (peeled and sliced fine)
1 handful of rocket
4 baby cucumber (sliced)
Salt and pepper
The Fish
4 Salmon fillets (cut into half lengthways then cut into chunks)
8 Prawns
The Coating
1 cup of fine breadcrumbs
1 cup of self-raising flour (mix 1 teaspoon of cornflour)
3 eggs (beaten with a little milk or water)
Salt and pepper
1 teaspoon of Mr Franks Sirrachi Seasoning
1 tablespoon of dried mixed herbs
For the coating, combine the breadcrumbs with the seasoning and dried mixed herbs.
The Cooking
With this particular dish, you can use a deep fat fryer, a medium-sized pot with 1 litre of oil at a temperature of 170 degrees or an air fryer, cooking at 180 for 12 minutes.
The Method
First off, dip the Salmon into the flour mix and shake off the excess. Dip into the eggs, shaking off the excess once more and then coat in the breadcrumbs. Repeat this process with the prawns and place them to the side covering them with cling film and refrigerate for 20 minutes before cooking.
The Cooking
Preheat the oil in the fryer to 170 or the pot of oil to medium to high heat. Check the temperature with a thermometer (these can be bought in all good stores or online. It’s a good kitchen gadget to have).
If you have an air fryer, place the fish on the tray. Spray with a little vegetable oil/avocado oil, and cook as directed. After a couple of minutes, give it a shake. Once completed, check and see if you are happy with the cooking process.
If you are using a fryer or pot method, gently drop the Salmon in first, but the Secret is to add 4 bits at a time. This will help prevent sticking together. Cook for 3-4 minutes. Gently remove and place on a plate with kitchen paper to absorb any access oil.
The Presentation
Gather 2 large plates, add the beetroot in the centre of the plate, place the tomatoes, Kohlrabi and cucumber around the outside of the plate, further scattering the sliced onion on top. Next, place the fish on top of the beetroot and sprinkle a little more of Mr Franks Sirrachi Seasoning. Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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