Slow Baked Spring Salmon | By David Hawksworth | West Coast Fishing Club
David Hawksworth Chef & Owner Hawksworth Restaurant Group Ingredients: 4 x 130g Wild Salmon Fillets (Brined, Recipe Below) 400g Cavatelli (Recipe Below) 150g
Ingredients
- 4 x 130g Wild Salmon Fillets (Brined, Recipe Below)
- 400g Cavatelli (Recipe Below)
- 150g Morel Mushrooms, Cleaned
- 2 cloves garlic, finely chopped
- 2ea Shallots, finely chopped
- 60g White wine, Dry
- 150g Asparagus, cut into 1” pieces, blanched
- 60g + 20g Unsalted Butter
- 50g 35% Cream
- 15g Flat Leaf Parsley leaves, thinly sliced
- 10g Tarragon Leaves, thinly sliced
- 1ea Lemon
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