29 Jan Wild red Alaska salmon, langoustine and ginger ravioli, white asparagus and sherry butter
Wild red Alaska salmon, langoustine and ginger ravioli, white asparagus and sherry butter
- 20 pieces Alaska red salmon 600-800 g
- 1200 g clarified butter
- 56 scallops
- Cut the salmon into rectangles of 9 cm x 4 cm. Remove the skin and keep aside.
- For the scallop: cut thinly with the help of a meat slicer and arrange the slices to resemble a carpaccio on a rectangle of greaseproof paper of 9 cm x 4 cm. Keep aside.
- Clarify the butter, skim off the whey and heat the rest to get noisette butter.