MARINATED LOCH DUART SALMON AND DORSET CRAB

Share

Marinated Salmon

1. Marinate the salmon for 8 hours
2. Remove and wash with cold water
3. Dry and vac pack

Avocado Puree

1. Peel and dice 6 avocados
2. Place into the blender; add the juice of lemon along with the water (to help the puree turn in the blender)
3. Pass and season to taste
4. Keep covered to prevent oxidisation

Fennel Compote

1. Cook the fennel sous vide at 85 degrees for 6 hours
2. Take the cooked fennel and finely dice.
3. Sweat with the butter; add the orange juice and vinegar. Cook until the liquid has reduced to syrup.
4. Check the seasoning and chill.

Lemon Dressing

1. Sweat the shallots – without colour
2. Add the lemon juice and zest – reduce by half
3. Add the vinegar and reduce by a third
4. Take off from the heat, whisk in the lemon oil
5. Check the seasoning and chill