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Confit of Shetland Salmon with Savoy Cabbage and an Orange and Dill Sauce

 

 

Ingredients:

4 x 75g Shetland Salmon fillet portions
15g mustard seeds
˝ bunch fresh dill
75g fennel
250ml lemon oil

Lightly bar mark salmon on a hot char grill. Then place the pieces of salmon onto a tray and cover with mustard seeds, dill, fennel and then the lemon oil. Place the salmon under a low grill to gently cook through. This will ensure the salmon stays nice and moist.

For the cabbage parcel:

˝ head Savoy cabbage
2 heads of chicor
8 white onions
˝ clove garlic
zest of 4 oranges

Prepare the cabbage and then blanch the leaves lightly. Caramelize the onions, chicory and garlic with a little brown sugar and finish with the orange zest. Wrap in the Savoy cabbage and squeeze into balls in a muslin.

For the sauce:

500ml orange juice
500 ml fish stock
˝ bottle Noilly Prat
Dill stalks

Reduce all the ingredients to a smooth consistency, finish with butter and strain. To Serve Assemble the dish in a small bowl and finish with baby fennel and deep fried dill..

 
Contact Details
Shetland Aquaculture
Shetland
Seafood Centre,
Stewart Building,
LerwickShetland,
ZE1 0LL.

Tel: +44(0)1595 695579

Fax: +44(0)1595 694494

VAT Number: 470 8722 35
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