With our new menu about to launch, our Executive Chef Marco Atilemile has been hard at work testing some delicious meals. Below is a recipe that will feature on our new menu which we can't wait for you to try!
4 x 200 g salmon fillet pin boned
50 g apple wood chips
200 g apple
30 ml cider vinegar
100 g butter
5 g wasabi paste
Garnish: apple, fresh micro coriander and 2 baby red radishes
Combine salt and sugar, then coat the salmon pieces evenly and cure for 10 minutes. Rinse under running water and pat dry. Place the salmon on an oven rack that will fit on an ovenproof pan. Put the apple wood chips on pieces of aluminium foil, place it in the pan and heat on the stove until it starts smoking. Place the rack with the salmon on the pan. Cover with a lid and smoke for two 2 minutes. Heat oil to 70 degrees in a saucepan. Add the salmon cook it six to seven minutes. Remove to briefly rest while you create the cider butter.
Cider butter: grate apple then mix with cider vinegar. Place in a saucepan over medium heat and reduce by one third. Strain through a fine sieve. Return to saucepan. Add the butter. Bring to the boil, adding salt and pepper. Blend with hand blender to obtain a creamy sauce.
Garnish: combine the remaining grated extra apple, coriander and wasabi paste in a bowl
Arrange the cook salmon in a plate, spoon over the sauce. Top with the garnish and volia!
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