Meet Head Chef Thomas Hall
About
Chef Thomas Hall was born in Whitehaven on the coast of Cumbria where fresh seafood was always a major part of his diet growing up. The family moved to Chiclana de la Frontera in Andaluscia when in his teens and opened a small seafood restaurant on the coast. Memories of those early formative years stayed with him and it is not surprising that Thomas ended up becoming a chef. His early career saw him remain with his Mediterranean roots working in a number of restaurants and hotels in the region refining his passion for food.
Skewered Salmon & Calamari
BY HEAD CHEF THOMAS HALL
INGREDIENTS
4 pieces Squid (peeled)
1 Small Salmon Steak
200g Olives
3 tbsp Olive oil
1 tbsp Balsamic
1 tsp Balsamic vinegar
1 tsp Seasoning
(Herbs de Provence)
1 tsp Sugar
2 tbsp Lemon juice
1 piece Courgette
2 pieces Green pepper
2 pieces Red Onion
Serves : 3
Preparation Time :
30 mins
METHOD
- Remove the skin from the salmon steak and divide into two parts. Marinate squid and salmon in a marinade of olive oil, herbs de Provence, balsamic vinegar, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.
- While the squid and salmon are marinating, prepare a salad. Fry in a dry frying pan on both sides a mass of courgette, aubergine, sweet pepper, red onion. Put it in a bowl, add salt and drizzle with olive oil.
- Cut the squid into 4 pieces (to get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid with salmon into a roll, string it on skewers with olives.
- Fry the squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure. Serve squid kebab with salmon on lettuce leaves with grilled vegetables.
SUGGESTED PAIRING
Oak-aged Chardonnays, semi-sweet Rieslings and other full-bodied whites that would normally throw off the balance of a fish dish instead give the salmon a lift, while on a cooler night, light, aromatic reds like Burgundy and Pinot Noir also pair well.