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[edit] Ingredients
3 |
ounces Salmon per person, sliced 5mm thick, up to 4 |
1 |
tablespoon Olive oil |
½ |
Lemon, juice of |
1 |
teaspoon Chives |
1 |
teaspoon Parsley |
1 |
teaspoon Fresh ground pepper |
1 |
tablespoon Soy sauce |
1 |
tablespoon Maple syrup |
4 |
|
¼ |
pint Fish stock |
¼ |
pint White wine |
125 |
ml Double cream |
|
|
|
[edit] Preparation
Step 1 |
Thinly slice the salmon and place into a container of olive oil, maple syrup, soy sauce, pepper and lemon juice for 10-20 minutes. |
Step 2 |
Sabayon: Whisk eggs over a bain marie. Reduce the white wine and fish stock in a pan. Add the mixture to egg whites and whisk. Add cream, still whisking. |
Step 3 |
Place the thin slices of salmon on to the serving plate and drizzle on a little of the sabayon. Place under the grill for 2-3 minutes only. |
Step 4 |
Remove and serve immediately with a scattering of chives and parsley. |
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[edit] About Flash Grilled Salmon
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