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Ингредиенты
- 4 x 110 g Salmon Fillets, (boned and skinned)
- 500 gm Samphire
- 1 x Lemon, (juiced)
- 55 gm Unsalted Butter
- 2 slc Lemon, (cut into tiny quarters to garnish)
- Â Â Minced Skinned Tomatoes
- 1 x Onion, (sliced)
- 1 x Leek, (sliced)
- 2 stalk Celery, (minced)
- 2 x Carrots, (minced)
- 1/2 head Garlic
- 2 x Lemon, (thinly sliced)
- 1 lt Cool Water
- 1 sprg Fresh Coriander
- 1 sprg Tarragon
- 200 ml Dry White Wine
- 55 gm Butter
- 100 ml Water Salt and White Pepper
- 25 ml White Wine Vinegar
- Â Â Baby Carrots
- Â Â Baby Spears of Asparagus
- Â Â Baby Turnips
Инструкции
- Nage Juices
- 1. Firstly prepare the nage juices by adding the water and bring the entire list of ingredients to the boil (except the herbs).
- 2. When boiling add in the herbs and wine.
- 3. Leave to simmer for 5 min and remove from heat.
- 4. Allow to cold and leave in the refrigerator for a day or possibly so to allow all flavours to infuse fully.
- 5. Pass through a sieve or possibly muslin before using.
- 6. 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 which they are still a little pink in the middle.
- 8. Remove the salmon and whisk in the butter and add in the minced 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 warm 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 632g | |
| Recipe makes 4 servings | |
| Calories 544 | |
| Calories from Fat 336 | 62% |
| Total Fat 37.89g | 47% |
| Saturated Fat 17.61g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 243mg | 10% |
| Potassium 842mg | 24% |
| Total Carbs 18.6g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.47g | 5% |
| Protein 25.25g | 40% |
