Loch Duart salmon salad, broccoli, green beans, peas and toasted almonds: a recipe share

A recipe share for CardioKit by Andreas Wingert

After spending the beginning of his career in some of Europe’s finest Michelin restaurants and hotels, Andreas had the opportunity to join Circle Health as Executive Head Chef at their flagship private hospital in Bath.  Andreas continues to work as Circle’s Executive Head Chef on various projects in the UK and China.

salmon fillet cooked and flaked                   100g

broccoli blanched                                           100g

green beans blanched                                     70g

defrosted petit pois                                          70g

sliced almonds toasted                                    20g

red onions finely chopped                              20g

lemon vinaigrette, see separate recipe       40ml

salt and pepper to taste

  • Place the salmon on a tray and sprinkle with olive oil, salt, pepper and a few slices of lemon. Now cook the fish at 190 C in the oven making sure not to overcook it. Ideally the core temperature should be around 65 C when removing it from the oven and immediately afterwards it needs to be placed in the blast chiller to cool down. (You may need to improvise here if you don’t have one!)
  • Neatly dice the butternut squash, add a little oil and season, then pan fry it until nice and coloured from all sides. Finish cooking in the oven until just soft, then cool down.
  • Blanch the green beans for 3 minutes and the broccoli for 3 minutes in boiling salt water, then transfer to ice water.
  • Now combine all other ingredients and check the seasoning.
  • Serve as required.

 

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