LIGHTLY SMOKED LOCH DUART SALMON, SORREL EMULSION, ASPARAGUS AND FENNEL SLAW

50g Molasses

27g Liquid Smoke

25g Brown Sugar

2.5g Black Pepper

3 bunches Sorrel (picked leaves only)

200ml Veg Oil

200ml Olive Oil

60g Egg Yolk

30g Samphire, blanched

¼ Granny smith apple, julienne

¼ Cucumber, ribbons

2 Asparagus spears, ribbons

10g Sorrel, chiffonade

½ Fennel, shaved

10ml Horseradish vinegar

Method

Smoked Loch Duart Salmon

450g Loch Duart Salmon

Salt/Sugar 4:1 ratio

50g Molasses

27g Liquid Smoke

25g Brown Sugar

2.5g Black Pepper

1. Set the sous vide to 45°C.
2. Skin the salmon and remove the bloodline.
3. Dry cure the salmon with the salt/sugar mix and leave for 45 minutes.
4. Rinse the salmon in an ice bath to remove the sugar and salt.
5. Mix the molasses, sugar, black pepper and liquid smoke.
6. Pat the fish dry and apply the glaze on both sides, and roll in cling film. Vacuum pack and cook for 20 minutes.
7.  Plunge into an ice bath and cool.
8. To serve cut into 80g portions

Sorrel emulsion

3 bunches Sorrel (picked leaves only)

200ml Veg Oil

200ml Olive Oil

60g Egg Yolk

1. Blitz together sorrel and both oils, leave to drain through muslin.
2. Combine a tablespoon of water and the egg yolks.
3. Gently add sorrel oil to form an emulsion if to thick add water a teaspoon at a time to achieve the desired consistency.
4. Season with salt.

Asparagus & fennel slaw

30g Samphire, blanched

¼ Granny Smith apple, julienne

¼ Cucumber, ribbons

2 Asparagus spears, ribbons

10g Sorrel, chiffonade

½ Fennel, shaved

10ml Horseradish vinegar

1. Shave the fennel on a mandolin, lightly salt and roll in the horseradish vinegar.
2. Just before serving cut the apple and sorrel and gently mix all the ingredients.
3. Use chive flowers and marigolds to garnish.

Source