Daniel Martins trio of salmon tasters (1)
The first in a series of salmon tasters from Daniel Martin
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Fresh Salmon, Fillet | Main | Bake, Steam, Other | Less than 30 minutes |
Ingredients:
Traditional Warm Salmon
- 180g Cut, Warmed Regal Wood Roasted Smoked Salmon
- 12 tips Asparagus
- 125ml Beure blanc
- 5g Dill
- 1/2 Leek
- 1 cup Spinach
- 2 Tb Regal Marlborough Salmon Caviar, to garnish
Beure Blanc
- 40ml White wine vinegar
- 40ml White wine
- 1/2 Shallot
- 125g Unsalted butter, cubed
- 1 bunch Parsley
- 1 bunch Thyme
- 1 part Cream
- Lemon Juice To taste
- 2 Tb Salmon Caviar
- 5 g Dill
Method:
Traditional Warm Salmon
1. Heat water for steamer
2. Julienne leek, steam and deep fry (140c)
3. Cut
4. Steam asparagus
5. Saute spinach, pat dry
6. Arrange on a plate
Beure Blanc
1. Place all ingrediants except butter and cream into sauce pan. Reduce to a glaze
2. Add cream
3. Over a moderate heat add the butter to the sauce, a few pieces at a time
4. Set sauce aside in a warm place to allow flavours to be imparted into the sauce
5. Plate and add dill and Regal Marlborough Salmon Caviar
Recipe provided by...
Regal Marlborough Salmon
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