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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