Tangy sumac is excellent with fish — and the dash of paprika and cayenne adds a welcome kick, making this a dish you’ll cook again and again. You might want to flake the blackened salmon into a salad, serve it with grains — or (our favourite!) stuff it in a pita bursting with green herbs and a tahini dressing.
It might seem counter-intuitive to blacken the flesh, but stick with it. It’s just the spice rub which colours, and it makes for a delicious and dramatic casing for when you tuck into the perfectly-cooked flesh below.
Dover Sole in House Blend Butter
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature