Sea salmon with asparagus, peas and caviar recipe

RecipeEng
  • INGREDIENTS

  • 4 wild sea salmon, each weighing 100g
  • 1 knob of butter
  • 30g of Ebène caviar
  • 1/2 lemon
  • salt
  • olive oil
  • Garnish

  • 1 turnip, thinly sliced
  • 100ml of fish stock
  • 1 baby gem lettuce, roughly shredded
  • 50g of frozen peas, defrosted
  • 8 asparagus spears, cooked
  • 100g of butter, diced
  • 10g of dill, chopped
  • 10g of chives, chopped
  • 10g of tarragon, finely chopped
  • salt, to season
  • sugar, to season

DIRECTIONS

1

Add a generous amount of olive oil to the base of a large frying pan. Place over a medium-high heat and once the pan is hot, slowly lower each fillet into the oil. Allow to cook for 2-3 minutes until golden brown
  • 4 100g pieces of wild sea salmon
  • olive oil
Turn the fish over and add a small knob of butter to the pan, use to baste the trout as it cooks and cook for a further 2 minutes. Remove from the heat and allow to rest for 2 minutes
  • 1 knob of butter
3
Meanwhile, heat the stock in a frying pan and add the turnip slices and lettuce. Allow to warm through and then let it cook – do not allow it to soften. Add the peas and the asparagus and toss to coat in the hot stock
  • 50ml of fish stock
  • 1 turnip, thinly sliced
  • 1 baby gem lettuce, roughly shredded
  • 50g of frozen peas, defrosted
  • 8 asparagus spears, cooked
4
Add the diced butter and toss to emulsify and make a rich buttery sauce to coat. Remove from the heat, add in the herbs and season with salt
  • 100g of butter, diced
  • 10g of dill
  • 10g of chives
  • salt
  • 10g of tarragon
  • sugar
Divide the lettuce and asparagus garnish into 4 shallow bowls or onto plates. Season the salmon with a squeeze of lemon juice and pinch of salt. Finish with a small spoon of caviar on top of each fillet and serve immediately
  • 30g of Ebène caviar
  • 1/2 lemon
  • salt