Special Recipe for Loch Duart Salmon from Executive Chef, Alan Gibb of Gleneagles Hotel - Loch Duart
Experience the taste of premium Loch Duart Salmon, brined overnight and served with a flavorful sauce. Serves 4 in just 25 mins. Perfect Omega-3 rich dish from Gleneagles' Executive Chef.
Ingredients
- Loch Duart Salmon - allow 150-170g per portion with skin
- Water - 500ml
- Sea salt - 50g
- Demerara sugar -50g
- Juniper berries -2g
- Rice noodles – 30 g
- lemon - 14g
- sherry vinegar 75ml
- peppercorns 1 tsp
- bay leaves - 1ea
- shallots sliced - 75g
- carrots sliced - 75g
- white radish sliced -75g
- celery peeled sliced -35g
- fennel trimmed sliced 75g
- chopped shallots 25g
- white wine -25ml
- fish stock -50ml
- unsalted butter - 50g
- szhewan pepper 12 pcs
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