Flash grilled salmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Salmon per person; sliced 5mm thick, |
| ; up to 4 | ||
| 1 | tablespoon | Olive oil |
| ½ | Lemon; juice of | |
| 1 | teaspoon | Chives |
| 1 | teaspoon | Parsley |
| 1 | teaspoon | Fresh ground pepper |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Maple syrup |
| 4 | Egg yolks | |
| ¼ | pint | Fish stock |
| ¼ | pint | White wine |
| 125 | millilitres | Double cream |
| Chives | ||
| Parsley | ||
Directions
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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