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Ingredientes
- 3 ounce Salmon per person, sliced 5mm thick, up to 4
- 1 Tbsp. Extra virgin olive oil
- 1/2 x Lemon, juice of
- 1 tsp Chives
- 1 tsp Parsley
- 1 tsp Fresh grnd pepper
- 1 Tbsp. Soy sauce
- 1 Tbsp. Maple syrup
- 4 x Egg yolks
- 1/4 pt Fish stock
- 1/4 pt White wine
- 125 ml Double cream Chives Parsley
Direcciones
- Thinly slice the salmon and place into a container of extra virgin olive oil, maple syrup, soy sauce, pepper and lemon juice for 10-20 min.
- Sabayon: Whisk Large eggs over a bain marie. Reduce the white wine and fish stock in a pan. Add in the mix to egg whites and whisk. Add in cream, still whisking.
- 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 min only.
- Remove and serve immediately with a scattering of chives and parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 395g | |
| Calories 485 | |
| Calories from Fat 230 | 47% |
| Total Fat 25.82g | 32% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1350mg | 56% |
| Potassium 666mg | 19% |
| Total Carbs 21.31g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 13.67g | 9% |
| Protein 21.36g | 34% |
