Pink Gin and Prosecco Roasted Salmon
Pink Gin and Prosecco Roasted Salmon
On a bed of Honey and Ginger Glazed Vegetables
90 minutes
Easy
Ingredients
- Fresh Salmon Portions (61647)
- Pembrokeshire Pink Gin (51794)
- Prosecco (49602)
- Asparagus (99062)
- Carrots (68412)
- Ginger (75505)
- Cumin Seeds (572)
Method
> Mix 3 parts prosecco to 1 part gin and marinade salmon portions in this for approx 1 hour.
> Blanch carrots first, then add to asparagus, julienne of fresh ginger and honey, toast cumin seeds in dry pan and add to vegetables.
> For service, layer vegetables on tray and place salmon on top. Roast in hot oven for roughly 10 minutes.
> Place residual juice and cooking liquor from tray into a sauté pan. Simmer,
reduce and finish with nobs of butter and then plate as desired.
Tags:
Brian Jones, Business, castell howell, chef, Fish, fishing, food, foodie, Gin, Healthy Eating, hotel, menu, Prosecco, restaurant, salmon, seafood, vegetables
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