Lovage Cured Fillet of Loch Duart Salmon, Sea Herbs, Samphire, Pickled – Attilus Kaviar S
For the cure: 1.In a food processor, add all of the ingredients for the cure and blitz together. 2.Place the fish on a flat tray using greaseproof paper and cov
Ingredients
- Side of line caught Loch Duart Salmon - 1
- Salt - 250g
- Sugar 1 star anise - 250g
- Lemon zest - 100g
- Whole white peppercorns 100g lovage leaf and stalks - 5g
- Feuille de Bric pastry
- Free range egg yolk
- Tsp. onion seeds
- Blanched lovage leaves - 100g
- Extra virgin olive oil - 150g
- Sunflower oil - 150g
- Egg yolks - 2
- Dijon mustard - 1 Tsp.
- Cider vinegar Seasoning - 1 Tbsp.
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