Friday 15th December 2017
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Serves 4
Preparation time: 30 minutes
Cooking Time: 20 minutes

500g piece of fresh salmon pin boned and skin on
100ml fresh red cabbage juice
200g granulated sugar
50g table salt
2 large white flash peaches cut into wedges
1 tablespoon coconut oil

For the curd:
250ml fresh Jersey milk
10ml lemon juice
Pinch salt
50g freshly grated horseradish

For the redcurrant:
100g fresh redcurrant
100ml water
10ml cider vinegar
50g isomalt sugar
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Red cabbage cured salmon, charred peaches with horseradish and Jersey milk curd, parsley oil and redcurrant juice

Two days ahead: wash and dry the salmon, place skin down in a non- reactive (steel, plastic or glass) half deep tray. Mix all the dry ingredients and spread evenly on the salmon, leave to rest at room temperature for 1 hour. Wet with the red cabbage juice, cover with cling film and refrigerate. Thinly slice after 48 hours.

For the curd, place the milk in a pan and gently heat to 85C, add the lemon juice and mix well, take off the fire and leave in a warm place for 3 hours.

Strain the curdled milk in muslin cloth, add the salt and horseradish and mix well, refrigerate.

For the puree: place the redcurrant in a pan with the water, vinegar and isomalt. Season with salt and pepper, cook on low heat for 3 minutes, strain in a clean container and refrigerate.

Place the olive oil and fresh parsley in a blender and blend to puree, leave at room temperature overnight, season with salt and strain through a muslin cloth.

Before serving, heat a thick based non-stick frying pan on high, add the coconut oil and the peaches and roast quickly on all sides. Season with salt and serve.

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