Spring salmon, sorrel and charred leek

Name: Spring salmon, sorrel and charred leek
Ingredients: 1.5lb spring salmon fillet, skin on, pin bones removed; 3g salt; 500mlcanola oil; 50g sorrel; 150mlapple juice; 150mlice water; 100mlcanola oil; 3 sprigs parsley, leaves picked; 1 pinch xantham gum; Salt to taste; 2 leeks, whites only; Salt; 2 Granny Smith apples; 200mlwhite wine vinegar; 100mlwhite wine; 250mlwater; 40g honey; 150mlcrème fraiche; 12 baby turnips, washed, trimmed and blanched; 12 sprigs chervil; 12 leaves of sheep sorrel; 12 thin slices of baby turnip; 40g butter; 100mlwater; Juice of half a lemon; 60mlcanola oil; 20g butter; 100ml water

www.four-magazine.com

A fantastic recipe using the freshest seasonal ingredients from the Pacific Northwest from Executive chef, Warren Barr, of The Pointe Restaurant at the Wickaninnish Inn, Vancouver.

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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