The Elms, Suffolk

This does seem to be complicated, but it is made in stages  Serves 3 or 4 as a main course Or 6 as an appetiser Or fillets of salmon to suit the serving size Ingredients A side of salmon (about 1/1.,2kg) Dry Brine:  Make a batch (400 g of  coarse sea salt (aka kosher salt /  200g of sugar gold or light brown / 2tbs groudn cloves / 6 bay leaves chopped fine or use ground bay leaves) Wood chips for smoking A very little oil Method Fillet the whole side of salmon – although this works if you portion it too and pin bone Take the whole side  - slice through the thickest flesh but not through the skin into portions  like this or thinner I also prefer to make lengthways cuts too – so it is portioned into cubes on the skin – and the brine/smoke gets in deeper Put the salmon in a tray cover with the dry brine and rub gently into the slits Put into the fridge for in a tray again for 45 minutes (any more and it is to...

Serves 2 Ingredients : 2 Turbot fillets 1 large Fennel bulb - sliced thick 1 tbs Olive Oil 2 tbs White Wine Salt & Pepper A few dots of butter Method : Put a baking tray into an oven at 180 (or a bbq over indirect heat) with a little oil, salt and pepper for about 15 minutes Move the fennel to 1 side and add the Turbot skin side down, pour over the wine and season - Bake for 15 minutes. Do not overcook! Remove and dot with butter and rest for 5 minutes

Ingredients Bulk: 250 ml warm water in a large jug 200g salt (any will do) 100g sugar 2litres cold water Dried herbs to taste Smaller Lots: 70 ml warm water in a large jug 70g salt (any will do) 25g sugar 1litre cold water Dried herbs to taste Method Disolve salt and sugar in the warm and water Add to the cold water and stir well Add the herbs In a covered bowl or ziploc bag add the meat and brine For 2" thick meat and less 2 hours is enough add an hour per inch Refrigerate When finished bring to room temperature, pat dry and you are ready to cook