Salmon, Asparagus, Sweetcorn and Chorizo broth
100g shallots, chopped
80-100g, thinly sliced
1 bay leaf
Place the shallots and chorizo in a pot. Add the chicken stock and bay leaf, and bring to a light boil.
Simmer for 1 hour, skimming the fat from the top when necessary.
Strain and set aside until required.
200g fresh salmon, diced into cubes
½ bunch asparagus or a handful of green beans, trimmed, blanched and sliced
½ cup, cooked al dente (approximately 12 minutes)
1 corn cob, roasted in the oven, kernels cut off
A handful of chives, chopped
Mixed edible flowers e.g. rocket, onion & mustard
Gently coat the salmon with the lemon oil and salt.
Place some salmon in the centre of each bowl.
Top with a spoonful of asparagus, fregola, corn kernels, chives and sprinkle with the flowers.
When ready to serve, heat the chorizo broth and gently pour over the dish and serve immediately.
Recipe courtesy of Michael Meredith.
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