Name: Roast Fillet of Salmon with Shallot and Parsley Salad and Bone Marrow Jus
Yield: Serves 4
Ingredients: 4 × 160g Salmon fillets, skin on and pin bones removed; 50g Unsalted butter; 25ml Olive oil; 120ml Red wine jus; 15ml Extra virgin olive oil; 160g Bone marrow, removed from bone; 12 Leaves flat leaf parsley; Salt; Freshly ground pepper; 80g Tomato concasse; 40g Shallots, sliced; 10g Julienne of parsley; 20g Capers, rinsed and dried; Grated zest of ¼ lemon; 1 Lemon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

40g Shallots, sliced
10g Julienne of parsley
20g

Main course
Pescatarian
Gluten-free

Method

Pre-heat the oven to 200°C. In a bowl, mix the sliced shallots, julienne of parsley, capers and grated lemon zest. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon and add enough extra virgin olive oil to sufficiently coat the shallots. Keep at room tempera

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Roast Fillet of Salmon with Shallot and Parsley Salad and Bone Marrow Jus

Ingredients

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