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World Food Day
Scotland & Ireland
A few of Shaune’s favourite recipes celebrating global cuisine, using in his recipes local, seasonal and sustainable ingredients of that region.
Equipment Focus
F900 G9084
Ingredients
2 x 150g Salmon Fillets (scaled, skin on) 200g Celeriac (peeled and roughly cut) 150g Ayrshire Potatoes (washed peeled and quartered) 2 x Springonion (finely sliced) 1 x Lemon 10ml White wine vinegar 1 x Bay leaf 5g Chives 200ml Full Fat Milk 150ml Double Cream 30g Unsalted Butter 5g Horseradish (peeled and freshly grated) 50g Peas 50g Broad Beans (blanched and shelled) ½ Fennel bulb 6 x Asparagus spears (peeled and blanched) 1g Shony Seaweed by Mara Seaweed 1 x Shallot (peeled and finely diced) 1g Fennel seeds toasted 3g Watercress 3g Sea Salt 1g White pepper
Method
Fennel
Champ
Butter
Greens
Salmon
Plating
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