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Norwegian Seared Salmon

  • 4 x 250 g Salmon
  • Robertsons Fish Spice 15 g
  • Dill (fresh) 5 g
  • Oil 50 ml

Soft Boiled Egg

  • Eggs 2 pc

Gremolata Crumb

  • Parsley (finely chopped) 20 g
  • 1 Lemon (zest and juice)
  • Breadcrumbs 100 ml
  • Garlic (finely chopped) 2 g
  • Robertsons Fish Spice
  1. Norwegian Seared Salmon

    • Mix all dry ingredients. Rub each salmon piece with the dry rub until properly coated.
    • Heat a pan with a little oil. Sear each salmon piece for a min. Transfer to a roasting pan, and bake for 8 min at 180 °C.

  2. Soft Boiled Egg

    • Bring a pot of water to the boil, then reduce to a simmer. Add eggs, remove after 5 min for a soft egg.

  3. Gremolata Crumb

    • Mix all ingredients together, transfer to a roasting pan and bake at 110 °C until crumbly.
    To Plate:
    • Throw a generous amount of the gremolata crumb on the plate. Place salmon piece and position soft egg at end of salmon. Garnish with micro herbs, lemon wedge and pomegranate seeds.
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