MARINATED LOCH DUART SALMON AND DORSET CRAB

MARINATED LOCH DUART SALMON AND DORSET CRAB

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Ingredients

Adjust Servings:
Marinated Salmon (150 gram portion)
3 kilograms Sugar
1 kilogram lemongrass
150 grams white pepper
150 grams coriander seeds
1 bunch coriander
5 Lemon Zest
Avocado Puree (20 portions)
6 avocadoes
1/2 Lime juice only
10 millilitres Water
seasoning
Fennel Compote (30 portions)
8 bulbs fennel
100 grams Butter
500 millilitres orange juice
250 millilitres Chardonnay-vinegar
Lemon Dressing (30 portions)
10 shallots ifnely diced
10 lemons zest and juice only
250 millilitres Chardonnay-vinegar
500 millilitres Lemon Oil
Plating
1/4 bunch chives
30 grams Dorset white crab meat
1 gram Baccarri caviar
1/8 tub coriander cress
  • Serves 20
  • Medium

Ingredients

  • Marinated Salmon (150 gram portion)

  • Avocado Puree (20 portions)

  • Fennel Compote (30 portions)

  • Lemon Dressing (30 portions)

  • Plating

Directions

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Marinated Salmon

  1. Marinate the salmon for 8 hours
  2. Remove and wash with cold water
  3. Dry and vac pack

Avocado Puree

  1. Peel and dice 6 avocados
  2. Place into the blender; add the juice of lemon along with the water (to help the puree turn in the blender)
  3. Pass and season to taste
  4. Keep covered to prevent oxidisation

Fennel Compote

  1. Cook the fennel sous vide at 85 degrees for 6 hours
  2. Take the cooked fennel and finely dice.
  3. Sweat with the butter; add the orange juice and vinegar. Cook until the liquid has reduced to syrup.
  4. Check the seasoning and chill.

Lemon Dressing

  1. Sweat the shallots – without colour
  2. Add the lemon juice and zest – reduce by half
  3. Add the vinegar and reduce by a third
  4. Take off from the heat, whisk in the lemon oil
  5. Check the seasoning and chill

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