serves two
Ingredients:
1 litre full-fat Dr Pepper
Four, 1 inch wide, salmon fillets
Half a cup of ripe elderberries
250g wholewheat spaghetti
Fine sea salt
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Put 1 litre of Dr Pepper in a saucepan and boil on high until reduced by c.75%.
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Whilst the the Dr Pepper is reducing, place the elderberries in a metal sieve and steam for about 4 minutes above the boiling Dr Pepper. Shake/toss the elderberries occasionally to ensure even steaming.
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Empty the elderberries onto a paper towel to dry, then scatter them onto a plate as a single layer, lightly sprinkle with fine salt, and transfer to small cup or nibble bowl.
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Pour the remaining 250ml Dr Pepper reduction into a medium size highedged frying pan - giving a depth of 0.5cm ish of liquid.
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In a medium saucepan of well salted boiling water, cook 250g of wholewheat spaghetti for 8 minutes.
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After 3 minutes of the spaghetti cooking, heat the frying with the Dr Pepper to liquor to a gentle simmer, and add the salmon fillets skin side up. Poach the salmon fillets for five minutes.
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Carefully remove the salmon fillets with a fish slice or stiff spatula and transfer skin side up to a warm plate to rest. Return the frying pan of Dr Pepper sauce to a high heat to boil and reduce further to approx 100ml.
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With a kitchen blowtorch and a medium flame, scorch the salmon skin only to a light crisp brown.
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Strain and plate the spaghetti, pour over the Dr Pepper sauce, place the salmon fillets skin side up on top, and garnish with elderberries.
