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Salmon, Asparagus, Sweetcorn & Chorizo broth

Salmon, Asparagus, Sweetcorn & Chorizo broth

Recipe by Michael Meredith

Salmon, Asparagus, Sweetcorn & Chorizo Broth

Serves 6

Chorizo broth:
100g shallots, peeled and chopped
80-100g chorizo rojo , thinly sliced
1l Sabato 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    
Maldon Sea Salt

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.



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