A delicate and comforting broth made with fresh produce and quality ingredients, this recipe by Michael Meredith makes a lovely light lunch or dinner.

Serves 6

Chorizo broth:
100g shallots, peeled and chopped
80-100g chorizo rojo, thinly sliced
1L chicken stock
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
2 Tbsp Colonna lemon infused extra virgin olive oil
½ bunch asparagus or a handful of green beans, trimmed, blanched and sliced
½ cup Quisardegna fregola, 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 by Michael Meredith



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