{"id":4246,"date":"2019-06-21T14:13:10","date_gmt":"2019-06-21T14:13:10","guid":{"rendered":"https:\/\/lochduart.com\/?post_type=recipes&p=4246"},"modified":"2022-01-18T19:45:58","modified_gmt":"2022-01-18T19:45:58","slug":"a-passion-to-inspires-lightly-smoked-loch-duart-salmon-sorrel-emulsion-asparagus-and-fennel-slaw","status":"publish","type":"recipes","link":"https:\/\/lochduart.com\/recipes\/a-passion-to-inspires-lightly-smoked-loch-duart-salmon-sorrel-emulsion-asparagus-and-fennel-slaw\/","title":{"rendered":"A Passion To Inspire\u2019s Lightly Smoked Loch Duart Salmon, Sorrel Emulsion, Asparagus and Fennel Slaw"},"content":{"rendered":"

Smoked Loch Duart Salmon<\/b><\/p>\n

450g Loch Duart Salmon<\/span><\/p>\n

Salt\/Sugar 4:1 ratio<\/span><\/p>\n

50g Molasses<\/span><\/p>\n

27g Liquid Smoke<\/span><\/p>\n

25g Brown Sugar<\/span><\/p>\n

2.5g Black Pepper<\/span><\/p>\n

    \n
  1. Set the sous vide to 45\u00b0C.<\/span><\/li>\n
  2. Skin the salmon and remove the bloodline.<\/span><\/li>\n
  3. Dry cure the salmon with the salt\/sugar mix and leave for 45 minutes.<\/span><\/li>\n
  4. Rinse the salmon in an ice bath to remove the sugar and salt.<\/span><\/li>\n
  5. Mix the molasses, sugar, black pepper and liquid smoke.<\/span><\/li>\n
  6. Pat the fish dry and apply the glaze on both sides, and roll in cling film. Vacuum pack and cook for 20 minutes.<\/span><\/li>\n
  7. \u00a0Plunge into an ice bath and cool.<\/span><\/li>\n
  8. To serve cut into 80g portions<\/span><\/li>\n<\/ol>\n

    Sorrel emulsion<\/b><\/p>\n

    3 bunches Sorrel (picked leaves only)<\/span><\/p>\n

    200ml Veg Oil<\/span><\/p>\n

    200ml Olive Oil<\/span><\/p>\n

    60g Egg Yolk<\/span><\/p>\n

      \n
    1. Blitz together sorrel and both oils, leave to drain through muslin.<\/span><\/li>\n
    2. Combine a tablespoon of water and the egg yolks.<\/span><\/li>\n
    3. Gently add sorrel oil to form an emulsion if to thick add water a teaspoon at a time to achieve the desired consistency.<\/span><\/li>\n
    4. Season with salt.<\/span><\/li>\n<\/ol>\n

      Asparagus & fennel slaw<\/b><\/p>\n

      30g Samphire, blanched<\/span><\/p>\n

      \u00bc Granny Smith apple, julienne<\/span><\/p>\n

      \u00bc Cucumber, ribbons<\/span><\/p>\n

      2 Asparagus spears, ribbons <\/span><\/p>\n

      10g Sorrel, chiffonade<\/span><\/p>\n

      \u00bd Fennel, shaved<\/span><\/p>\n

      10ml Horseradish vinegar <\/span><\/p>\n

        \n
      1. Shave the fennel on a mandolin, lightly salt and roll in the horseradish vinegar.<\/span><\/li>\n
      2. Just before serving cut the apple and sorrel and gently mix all the ingredients.<\/span><\/li>\n
      3. Use chive flowers and marigolds to garnish.<\/span><\/li>\n<\/ol>\n

         <\/p>\n","protected":false},"featured_media":4252,"template":"","acf":[],"yoast_head":"\nA Passion To Inspire\u2019s Lightly Smoked Loch Duart Salmon, Sorrel Emulsion, Asparagus and Fennel Slaw - Loch Duart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.com\/recipes\/a-passion-to-inspires-lightly-smoked-loch-duart-salmon-sorrel-emulsion-asparagus-and-fennel-slaw\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Passion To Inspire\u2019s Lightly Smoked Loch Duart Salmon, Sorrel Emulsion, Asparagus and Fennel Slaw - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"Smoked Loch Duart Salmon 450g Loch Duart Salmon Salt\/Sugar 4:1 ratio 50g Molasses 27g Liquid Smoke 25g Brown Sugar 2.5g Black Pepper Set the sous vide to 45\u00b0C. 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