Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 ounces | Salmon per person; sliced 5mm thick, |
| \N \N | ; up to 4 |
| 1 tablespoon | Olive oil |
| ½ \N | Lemon; juice of |
| 1 teaspoon | Chives |
| 1 teaspoon | Parsley |
| 1 teaspoon | Fresh ground pepper |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Maple syrup |
| 4 \N | Egg yolks |
| ¼ pint | Fish stock |
| ¼ pint | White wine |
| 125 millilitres | Double cream |
| \N \N | Chives |
| \N \N | Parsley |
SABAYON
DECORATION
Thinly slice the salmon and place into a container of olive oil, maple syrup, soy sauce, pepper and lemon juice for 10-20 minutes.
Sabayon: Whisk eggs over a bain marie. Reduce the white wine and fish stock in a pan. Add the mixture to egg whites and whisk. Add cream, still whisking.
Place the thin slices of salmon on to the serving plate and drizzle on a little of the sabayon. Place under the grill for 2-3 minutes only.
Remove and serve immediately with a scattering of chives and parsley.
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