Recipe Honey and Lemon Scottish Salmon Chapter One Restaurant
Recipe - Serves four people
Ingredients2x baby gem
600g Scottish Salmon
Brown artisan bread
Juice of 1 lemon
2x tablespoons Honey
100ml olive oil
In a bowl whisk the honey and lemon together and then add the olive oil and season with salt and pepper.
Poaching liquor for salmon1x shallot chopped
1x stick celery sliced
1x bay leaf
1 x lemon juice
½ btl white wine
4 pints water
Boil all of the above ingredients in a large pan and then remove from the heat and place the 600g of salmon into the liquid and leave to cool.
PreparationSemi freeze the brown bread then thinly slice some pieces and lay on a baking tray season with olive oil, rock salt and bake in an oven at 180°C until golden brown.
Cut the base off the baby gem and travise so they fall into individual leaves and wash under running water. Drain thoroughly and place in a bowl.