Wild salmon wrapped in lardo with salsify and fennel emulsion


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Here boneless wild salmon steaks are pan-roasted — seared on top of the stove and then put into the oven to finish cooking — which is a very common technique in professional kitchens. If you don’t want to turn the oven on just for the salmon you can cook them completely on top of the stove, but take care not to overcook them. Lardo is the fat from Parma ham; you can also use the fatty part of Parma ham slices. The refreshing flavour of salsify goes so well with the oiliness of the sa