Loch Duart Seared Salmon - Loch Duart
Loch Duart Seared Salmon Temper Loch Duart Salmon to room temperature. Heat sauté pan over medium high heat. Add grape seed oil. Season with salt and place in h
Ingredients
- 130g Piece of Loch Duart Salmon
- 1 Tbsp grape seed oil
- 1 Tbsp butter
- Kosher salt to taste
- Peel from 3 Lemons
- 2 Tbsp fennel seed
- 1 Tbsp Sumac
- 2 Ea onion (julian)
- 60g butter
- 1 Tbsp heavy cream
- 2 Ea bulb fennel (mandolin as thin as possible or julian)
- 1/2 C Pernod
- tt Salt
- 65ml grape seed oil
- 2 Tbsp d'Espelette
- Fennel fronds
- Salmon Roe (keta, dog, or chum)
- Fennel Pollen
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