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CATEGORY CUISINE TAG YIELD
Main course 4 Servings

INGREDIENTS

4 110 g Salmon Fillets, boned
and skinned
500 g Samphire
1 Lemon, juiced
55 g Unsalted Butter
2 Lemon, cut into tiny
quarters to
garnish
Chopped Skinned Tomatoes
1 Onion, sliced
1 Leek, sliced
2 Stalks Celery, chopped
2 Carrots, chopped
1/2 Head Garlic
2 Lemon, thinly sliced
1 Cold Water
1 Sprig Fresh Coriander
1 Sprig Tarragon
200 Dry White Wine
55 g Butter
100 Water Salt and White Pepper
25 White Wine Vinegar
Baby Carrots
Baby Spears of Asparagus
Baby Turnips

INSTRUCTIONS

Nage Juices  Firstly prepare the nage juices by adding the water and
bring the  entire list of ingredients to the boil (except the herbs).
When  boiling add the herbs and wine. Leave to simmer for 5 minutes and
remove from heat. Allow to cool and leave in the refrigerator for a
day or so to allow all flavours to infuse fully. Pass through a sieve
or muslin before using. Bring approximately 200ml of nage to the boil
with the tiny lemon quarters.  Salmon  7. Poach the 4 salmon fillets in
the nage juices (reduced now to  simmer) for approximately 1 minute so
that they are still a little  pink in the middle.  8. Remove the salmon
and whisk in the butter and add the chopped  tomatoes and coriander
leaves. Taste and season.  Samphire  9. Blanch the samphire in boiling
(unseasoned) water for 1 minute,  remove and quickly fry in a hot
frying pan with lemon juice.  10. Serve the samphire in the centre of
the plate with the salmon on  top and sauce around.  11. Garnish with
baby vegetables lightly covered in seasoned boiling  water and finished
with a little emulsion to glaze and flavour.  Converted by MC_Buster.
NOTES : Chef:Steven Saunders  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287
Calories From Fat: 200
Total Fat: 22.9g
Cholesterol: 59.1mg
Sodium: 252.9mg
Potassium: 654.9mg
Carbohydrates: 22.8g
Fiber: 6.2g
Sugar: 9.7g
Protein: 3g


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