Serves 4
Ingredients:
1 head young Garlic or 2 Garlic scapes
500g Asparagus, trimmed
2 teaspoons freshly grated Horseradish root
1 tablespoon Olive oil
Half a Lemon sliced into 4 wedges
2 tablespoons yellow Miso Paste
5 tablespoons Sake Wine
5 tablespoons Mirin
2 1/2 teaspoons Ginger grated
1 tablespoon light Honey
20ml Rapeseed Oil
4 skinless Salmon Darns 6oz each
Procedure:
Whisk the Miso, Sake, Mirin, Ginger, Honey, and Oil together in a large bowl.
Add the Salmon darns and coat with the marinade.
Cover and refrigerate for 24 hours
Wipe any excess marinade from the Salmon fillets and place them on a baking tray.
Place the dish on the top shelf of a preheated oven, 240 degrees and cook until the top of
the fish is nicely browned which should be 3-4 minutes. Then move the dish to the center
rack and bake until the salmon is cooked depending on size about 4 minutes sit aside to
cool.
Trim the root end of the garlic and wash.
Cut it 4 inches from the bulb, then slice the bulb and stem lengthwise through the middle.
Remove any tough outer skin. Lay each half cut-side-down and slice as thinly as possible (if
using garlic scapes, also slice as thinly as possible).
Gather up the garlic in a bowl, season with salt and work the salt into the sliced garlic using
your fingers. This mellows the flavor a little.
Sit for at least 10 minutes.
Cut asparagus into ¼ inch pieces on the diagonal.
Heat a frying pan and cook the asparagus for 2 minutes in a drizzle of oil
Arrange the asparagus on individual plates.
Sprinkle the sliced garlic over the asparagus, drizzle with some of the rapeseed oil.
Using a vegetable peeler, scrape away the horseradish skin from the root; give it a rinse.
Grate the root over the asparagus about 2 teaspoons of horseradish.
Season with more salt if needed and serve with lemon wedges.
Ingredients:
1 head young Garlic or 2 Garlic scapes
500g Asparagus, trimmed
2 teaspoons freshly grated Horseradish root
1 tablespoon Olive oil
Half a Lemon sliced into 4 wedges
2 tablespoons yellow Miso Paste
5 tablespoons Sake Wine
5 tablespoons Mirin
2 1/2 teaspoons Ginger grated
1 tablespoon light Honey
20ml Rapeseed Oil
4 skinless Salmon Darns 6oz each
Procedure:
Whisk the Miso, Sake, Mirin, Ginger, Honey, and Oil together in a large bowl.
Add the Salmon darns and coat with the marinade.
Cover and refrigerate for 24 hours
Wipe any excess marinade from the Salmon fillets and place them on a baking tray.
Place the dish on the top shelf of a preheated oven, 240 degrees and cook until the top of
the fish is nicely browned which should be 3-4 minutes. Then move the dish to the center
rack and bake until the salmon is cooked depending on size about 4 minutes sit aside to
cool.
Trim the root end of the garlic and wash.
Cut it 4 inches from the bulb, then slice the bulb and stem lengthwise through the middle.
Remove any tough outer skin. Lay each half cut-side-down and slice as thinly as possible (if
using garlic scapes, also slice as thinly as possible).
Gather up the garlic in a bowl, season with salt and work the salt into the sliced garlic using
your fingers. This mellows the flavor a little.
Sit for at least 10 minutes.
Cut asparagus into ¼ inch pieces on the diagonal.
Heat a frying pan and cook the asparagus for 2 minutes in a drizzle of oil
Arrange the asparagus on individual plates.
Sprinkle the sliced garlic over the asparagus, drizzle with some of the rapeseed oil.
Using a vegetable peeler, scrape away the horseradish skin from the root; give it a rinse.
Grate the root over the asparagus about 2 teaspoons of horseradish.
Season with more salt if needed and serve with lemon wedges.
Type: Authentic Recipe
Author: Lake of Menteith Hotel and Waterfront Restaurant
Restaurant: Lake of Menteith Hotel and Waterfront Restaurant, Port of Menteith, Stirling, UK
Source: http://www.lake-hotel.com/media/51272/mark%20salmon%20recipe.pdf