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Scottish salmon, potato, leek & thyme Ingredients Serves 4 • 6x 180g Scottish salmon filet • Olive oil • Butter • Salt & pepper Method 1. Season salmon with salt and pepper. 2. Over medium heat, add oil and sear salmon skin side down until salmon starts to brown around edges. 3. Flip salmon so skin side is up and continue to cook adding a butter cube for each piece. As the butter melts, baste the salmon portions with hot butter continually until fully cooked to desired temperature. Vegetables Ingredients • 250g thinly sliced potatoes, blanched • 200g sliced leeks, washed well and blanched • 6 sprigs European thyme • 150g zucchini trimmed of seeds and cut, blanched • 150g vegetable broth • 50g butter • TT lemon juice • Salt & pepper Method 1. Warm potatoes and leeks in broth and add picked thyme leaves. 2. Add butter, stirring to emulsify butter and make the sauce. Adjust flavour with lemon juice and salt & pepper. 3. Add blanched zucchini to warm through to serve. Cucumber Ingredients • 100g thinly sliced cucumber, no seeds • Lemon juice • Olive oil sat & pepper Method 1. Marinate cucumber in lemon juice and olive oil. 2. Season with salt and pepper GARNISH Ingredients • Onion seed sprouts • Fresh picked thyme leaves Method 1. Place salmon on top of vegetables. 2. Add cucumber and garnish to the top of the salmon and serve.

Profile for Durrah Luxury

Durrah issue 29  

Luxury lifestyle quarterly publication for the Middle Eastern market

Durrah issue 29  

Luxury lifestyle quarterly publication for the Middle Eastern market