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Ingredientes
- 1 x 75 grams pie salmon fillet Salt and freshly grnd black pepper Extra virgin extra virgin olive oil
- 150 ml Fish stock
- 150 ml Muscat d'Alsace wine
- 250 gm Gooseberries
- 2 x Stems and leaves of sweet cicely
- 30 gm Unsalted butter
- 2 tsp Caster sugar, (to taste) Salt and freshly grnd black pepper
Direcciones
- Make a puree of the gooseberries by cooking with the stock, wine and seasonings till soft. Add in the sweet cicely and then liquidising immediately to keep the colour longer and the flavour fresh.
- Pass through a fine plastic sieve into a clean pan. Whisk in the butter to thicken and give it a gloss. Keep in a hot place. Skin and bone the salmon fillet. Cut into 4 pcs. Season undersides and rub top of fillet with oil. Heat a griddle or possibly cast pan till proportionately warm.
- Sear salmon oiled (presentation) side down. Don't attempt to move the fish till a crisp golden brown crust has formed at that point it will move easily. Sit salmon in baking dish, crust uppermost and roast in preheated oven for 3-5 min till hard yet pearly pink in the middle.
- Serve surrounded with gooseberry sauce with some stir fried spring vegetables and new potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1176g | |
| Calories 602 | |
| Calories from Fat 257 | 43% |
| Total Fat 29.46g | 37% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 743mg | 31% |
| Potassium 2979mg | 85% |
| Total Carbs 75.34g | 20% |
| Dietary Fiber 30.0g | 100% |
| Sugars 12.77g | 9% |
| Protein 26.47g | 42% |
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