Lovage Cured Fillet of Loch Duart Salmon, Sea Herbs, Samphire, Pickled – Attilus Kaviar S

Name: Lovage Cured Fillet of Loch Duart Salmon, Sea Herbs, Samphire, Pickled – Attilus Kaviar S
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.

en.attiluscaviar.es

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 cover the sides of fish with the cure....

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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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Lovage Cured Fillet of Loch Duart Salmon, Sea Herbs, Samphire, Pickled – Attilus Kaviar S

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