Garlic is widely used around the world for its pungent flavour as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven.
Spring onions are hard to find in my part of Spain, so imagine my surprise when I thought I had found some in my local village market. Alas, they turned out not to be spring onions, but “ajos tiernos”. Literally translated, this means tender (or fresh) garlic. They are, in effect, the growing tips of the garlic plant, pulled in the spring before the garlic bulb forms at the roots. I bought them anyway and, though they are nothing like spring onions, their mild, almost sweet flavour is much subtler than the usual garlic cloves. Even if you don’t like garlic, give these a try.
- 4 salmon fillets or steaks.
- 8 stalks of tender (fresh) garlic.
- A knob of butter.
- 1 tsps green peppercorns, crushed.
- 1 tsp capers, chopped.
- 3-4 tbls thick cream or crème fraîche.
- Salt and pepper.
1. Trim the garlic stalks to about 6 inches, removing the roots and any dry outer layers. Cut them in half and reserve the bottom pieces for later. Slice the top half of the stalks from top to bottom to give thin ribbons.
2. Melt the butter in a small pan and gently fry the ribbons of garlic until soft. Crush the green peppercorns with the side of a knife and add these to the pan along with the capers and cream or crème fraîche. Heat until bubbling then season with a little salt. Set aside until the rest of the dish is ready.
3. Heat a little oil in a frying pan and fry the reserved garlic stalks for about 5 minutes, turning constantly until they take on a little colour. Set aside and keep warm.
4. Season the salmon with salt and pepper and fry or grill for 3-4 minutes on each side. Reheat the garlic cream mixture and serve the salmon with the sauce poured over the top. Garnish with the fried garlic pieces.
Serves: 4
Preparation time: 15 minutesCooking time: 15 minutes