7 April 2016

Gravlax, samphire, oranges

I was watching the kitchen TV, without the sound, when a chef on 24Kitchen made this. Today I tried to re-create it from memory. I started with the sauce by boiling a glass of the juice of a blood-orange and some chickenstock, then reducing it till syrupy. In the meantime I rinsed and boiled the samphire for 3 minutes. Whilst the sauce and veggies cooled down I used a sharp knife to get out the fleshy parts of an orange. Put two slices of salmon (from Lidl, great quality) on plates and served as shown. Don't forget to put some sea salt on the oranges. Bon appetite!

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