Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Styling by Molly Findlay

Biba & Thea Porter & Ossie Clark

Coriander-Crusted Arctic Char & Moroccan Carrot Salad

Mains from Issue 9 – Summer 2016 – The 1970s

Exoticism was a common thread in ’70s fashion, and particularly among a trio of Londoners—boho goddess Thea Porter, Biba (Barbara Hulanicki’s line and legendary Kensington Gardens store where flamingos roamed the rooftop), and rockstar couturier Ossie Clark (who worked with his wife, the talented pattern-conjurer Celia Birtwell)—whose designs, a feast of ethereal silhouettes and extravagant prints, bore far-flung influences. We channeled their exotic leanings with a colorful spread of coriander-crusted salmon and spiced carrot salad—best enjoyed while splayed on a velvet chaise under a fog of incense.

serves 4

  • 3 Tbsp whole coriander, divided
  • lb rainbow carrots, peeled and cut into 1-inch pieces
  • ½ small red onion, thinly sliced
  • 3 Tbsp dried currants
  • 2 Tbsp apple cider vinegar
  • ¼ tsp to ½ tsp orange flower water
  • 3 Tbsp extra virgin olive oil, divided
  • cup roughly chopped pistachios
  • cup mint leaves, torn
  • 4 (6-oz) pieces Arctic char or lake trout, skin-on

  • 1

    Lightly toast 2 teaspoons of coriander in a large skillet over medium-low heat, shaking pan often until fragrant. Lightly crush in a mortar and pestle or on a work surface with a heavy bottomed pan; set aside. Crush remaining coriander and set aside. Reserve the skillet.

  • 2

    Ready a bowl of ice water. Cook carrots in boiling, salted water until crisp-tender, 2½ to 3 minutes. Drain and then shock in the ice water. Pat dry on paper towels and place in a serving bowl along with onion, currants, vinegar, flower water, 1 Tbsp of the olive oil, a generous pinch of salt, and toasted coriander. Toss to combine. Just before serving, stir in the pistachios and mint.

  • 3

    Drizzle a little olive onto both sides of fish and season with salt and remaining coriander, pressing lightly to adhere. Heat remaining olive oil in a large sauté pan over medium-high heat. When oil is very hot, add fish, skin-side down. Cook until deep golden and crisp, 3 to 4 minutes. Turn over and sear until just cooked through, 1 to 2 minutes more. Serve fish alongside salad.