Loch Duart Seared Salmon
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
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Cooking tools:
- Spice grinder
- Blender
- Mandoline
- Fine-mesh sieve
- Heat diffuser
- Fish spatula
- Rondeau
- Saute pan
- Saucepan
- Coffee filter
- Cloth napkin
- Peeler
- Paring knife
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Stove
- Plate
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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