A Recipe by Arnaud Bignon

Name: A Recipe by Arnaud Bignon
Ingredients: 80g salmon; 40g fennel pure; 35g lemon zest paste; 25g fennel preserved lemon salad; 0.1g dill tips; 1.5kg fillet of salmon; 750 gr rock salt; 250 gr caster sugar; 10 gr fennel seeds; 10 gr coriander seeds; Zest of 3 lemons (microplane); 1/2 bunch of dill roughly chopped; 50 gr olive oil; 3 pieces of fennel; 30 gr of sliced eshallot; 1 clove of garlic chopped; 40 gr of unsalted butter; 25 gr of Ricard alcohol; 50 gr chicken stock; 40 gr liquid cream; 5 gr of lemon juice; 5 gr of table salt; 12 lemons; 45 gr of unsalted butter; 500 gr water; 100 gr of caster sugar; 10 gr table salt; 40 gr lemon juice; 125 gr olive oil; 2 gr table salt

www.four-magazine.com

Two Michelin star chef, Arnaud Bignon of The Greenhouse gives you a recipe for Scottish salmon fennel and lemon…

Keywords

hotels & travel

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.

Share this recipe:

Cooking tools: