Fri, 20 October 2017
Ingredients and Method
Irish Organic Salmon (Certificate)
Salmon is Pan fried.
Glendalough Gin Infused Cucumber
1 cucumber peeled and Squared
100 ml Good quality vinegar
150 ml Glendalough Gin
50 gr of Sugar
20 gr Sea Salt
Spring of Thyme
Bring Vinegar, Sugar, Salt to boil. Add thyme.
Let it Cool down about 10 min and then poor in Glendalough Gin.
Charr your Cucumber on open flame if u can and transfer to the Gin Liquid.
Tapioca Pearls
100 gr Tapioca Pearls
300 ml Fish Stock (can be any flavoured liquid for you licking)
Salt for seasoning
Tapioca takes about 10-13 min to cook in boiling water or can be precooked beforehand and just heated up. Then rinsed under the cold water. Done
Basil and Dried Irish Seaweed Pesto
50 gr Seaweed
2 cloves of Garlic
100 gr Basil
5 ml Cherry Vinegar
1 Fresh Lemon Squeezed Juice (zest can be used as well)
Salt and Pepper for Seasoning
100ml Good Quality Olive oil
Place all the ingredients to the Food processor and blend it to smooth mixture.
Always taste to be sure you are happy.
Asparagus
3 Asparagus springs lightly pan fried and seasoned.
Watch how it's made below:
