Salmon with Chorizo and Strawberries Recipe - Great British Chefs

Ingredients

• 600g of cooking chorizo, skins removed
• 640g of grapeseed oil
• 10g of apple cider vinegar
• 3g of salt
• 1 fennel
• 500ml of water
• 50g of salt
• 450g of salmon fillet, ideally cut from the centre, skinned
• 15g of caster sugar
• 15g of table salt
• 1/2 lemon, zested
• 4g of dill, chopped
• 1 pinch of freshly ground black pepper
• 1.5kg salmon bones and carcass, (ask your fishmonger)
• 60g of grapeseed oil
• 80g of carrots, cut into 2cm dice
• 60g of celery, cut into 2cm dice
• 300g of white wine, reduced by half
• 700g of fish stock, best quality
• salt
• 50g of wild rice
• vegetable oil, for deep-frying
• 500g of watermelon, rind removed and sliced into 1cm-thick strips
• icing sugar, for dusting
• 6 strawberries, sliced
• 6 breakfast radishes, finely sliced and kept in iced water
• 20g of chorizo, diced and fried until crisp
• 1 handful of edible flowers, such as fennel, marigolds and apple blossom
• 1/2 lemon, juiced