Recipes

OLIVE OIL POACHED SALMON

Meyer lemon fennel salad
Serves 4

INGREDIENTS

4 pc 4 oz salmon

½ gallon olive oil

10 oz kosher salt

6 oz sugar

1 sliced shallot

Zest of 1 lemon

1 tbsp pink peppercorn

6 pc whole meyer lemon

2 fennel bulbs

1 oz chives

Lemon oil

SALMON

Dry cure (60/40) with salt and sugar for 1,5 h. wash, dry and portion. Submerge in olive oil with shallots, lemon zest, tarragon and pink pepper corn. Cook for 45 min at 120 FH.

Keep salmon in oil till needed.

LEMON

Core and slice meyer lemon, submerge with olive oil and peppercorns, set on the side of the stove. (can bubble, NOT boil, for at least 1 H)

SALAD

Slice fennel on slicer, keep in ice water till needed. To order add lemon oil, chopped chives and season to taste.

CHIVE OIL

Blend raw chives with canola oil on high speed for 5 min, at the end add pinch citric acid, strain through cheesecloth.