Seared Larded Shetland Salmon with Ginger Butter
Gorgeous salmon fillets enriched with ham and pepper and served with sautéd shallots.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 4 x 5oz fillets of Shetland salmon, skinned and trimmed
- 4 slices of Serrano ham in strips
- 2 single peppers - roasted, peeled and de-seeded in strips
- 8 fl oz chicken stock
- 1 glass Sauterne wine
- Half teaspoon of grated root ginger
- 2 shallots finely chopped
Method
Lard Shetland salmon with a mixture of ham and peppers. Sear thoroughly on all sides. Rest in a warm place. Sauté shallots in a little butter until soft. Add ginger mix. Add wine and reduce to a syrup. Add stock and reduce to quarter.
Cut Shetland salmon in two on the angle. Drizzle sauce. Serve with saffron mash and okra tempura.
