Regal Salmon Fresh Cuts Loins in Verjuice
Submitted by: Regal Salmon
- 375mls unfermented cabernet sauvignon verjuice
- 300mls fish stock
- 1 lemon cut into thick slices
- Fresh herbs like bunch dill, chervil, bay, thyme, tarragon and parsley
- 250g packet Regal Salmon fresh-cuts loins
- sea salt and freshly ground black pepper
- To serve, thin julienned strips salad of carrots, celery, radishes, tomato and fresh lemon slices
- In a shallow sauté pan or frying pan heat the verjuice, fish stock and lemon slices, bringing to a simmer. Tie the herbs in a bunch, and add to the simmering stock. Allow to simmer for a couple more minutes to infuse the flavour. Place the salmon loins in the pan and cook the fish until opaque, about 5 minutes.
- Remove the fish and drain on a warm plate. Remove the herbs and lemon pieces. Increase the heat under the remaining liquid and reduce the liquid by half. Spoon the liquid over the fish to serve. Serve with the salad vegetables and extra slices of lemon.
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