A lovely light dish that combines the delicious flavours of salmon, chive and lemon.
Prep time 25 minutes | Cook time 8 minutes | Serves 4
Ingredients800g Salmon fillet 1 lemon |
MethodShallow fry the salmon in a little olive oil until the skin is crispy. Turn the fillet over and cook for 1 minute more and then keep warm. |
Chive pannacotta
Ingredients150ml double cream 50ml Noilly Prat vermouth 10g Essential Cuisine fish stock powder 1.25g Sosa pro pannacotta 5g chopped chives |
MethodBring all the ingredients except the vermouth and chives to the boil, remove from heat and add the vermouth and chives then pour into small glass ramekins. |
Assembly
Place the fish on a plate alongside the chive pannacotta.
Cut the lemon in half and burn in a dry pan or using a blowtorch on the cut face and serve.
