2 tablespoons Hawkshead Relish Black Garlic Ketchup Buy
25ml olive oil
Seasoned plain flour
Long grain and wild rice
Preheat the oven to 180 degrees Celsius.
Crush the peppercorns roughly using a pestle and mortar or a rolling pin, mix the Black Garlic Ketchup with a little olive oil and dust each piece of fish in the seasoned flour.
In a frying pan, heat a little olive oil and shallow fry the fish one or two at a time for about 3 minutes each side. Spoon over the Black Garlic Ketchup mix then sprinkle over the crushed peppercorns. Finish in the oven for 5 minutes until the salmon is just cooked through.
Serves with long grain and wild rice, with any remaining sauce spooned over the fish.