Flash grilled salmon

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



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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