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GRILLED SALMON FILLET, TENDERSTEM BROCCOLI, CHERRY TOMATO SAUCE VIERGE, CHARRED LEMON

Allergies: Fish & Sulphites
may contain: celery, molluscs, crustaceans

Allergen adjustments: none

1x 150gm salmon fillet

50gm of blanched tenderstem broccoli

¼ of a lemon caramelized on the plancha

100gm of sauce vierge with 20gm of chopped red tomatoes

¼ of a charred lemon


SAUCE VIERGE

10gm of chopped chervil

10gm of chopped dill

20gm of chopped parsley

60gm of lilliput capers

125ml of Crete olive oil

125ml veg oil

50ml of belazu chardonnay vinegar

Salt and pepper to taste

METHOD

  • Besides the vinegar and the cherry tomatoes mix all other ingredients together

  • For service add the vinegar and cherry tomatoes

  • Do not mix any earlier as the herbs will go black from the vinegar this is to be managed on a service to service basis