Рецепт Poached Salmon With Samphire , Nage Juices And Baby Vegetab
Ингредиенты
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Инструкции
- 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 in the herbs and wine.
- Leave to simmer for 5 min and remove from heat.
- Allow to cold and leave in the refrigerator for a day or possibly so to allow all flavours to infuse fully.
- Pass through a sieve or possibly muslin before using.
- Bring approximately 200ml of nage to the boil with the tiny lemon quarters.
- Salmon
- Poach the 4 salmon fillets in the nage juices (reduced now to simmer)
- for approximately 1 minute so which they are still a little pink in the middle.
- Remove the salmon and whisk in the butter and add in the minced tomatoes and coriander leaves. Taste and season.
- Samphire
- Blanch the samphire in boiling (unseasoned) water for 1 minute, remove and quickly fry in a warm frying pan with lemon juice.
- Serve the samphire in the centre of the plate with the salmon on top and sauce around.
- Garnish with baby vegetables lightly covered in seasoned boiling water and finished with a little emulsion to glaze and flavour.