Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette

Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette

Scottish Recipe Ingredients:

50g shellfish or button mushrooms

150ml olive oil

1 glass white wine

50ml white wine vinegar

350g filet of salmon, skin on and cut into 4 pieces

0.5 celtic (savoy) cabbage, destroyed

Quarter onion, cut

1 red pepper, cut

1 plum tomato, cleaned and diced

4 twigs dill

Ocean salt, to taste

Dark pepper, to taste

Scottish Recipe Instructions:

For the mushroom vinaigrette

Warm around 50% of the olive oil with the white wine and vinegar, season and eliminate from heat. Place the mushrooms in the blend. Permit to cool.

For the salmon

Brush the filets with olive oil, season and spot skin side up under a hot barbecue for around 3 minutes.

To complete the dish

Sear the onion and pepper until delicate, season and increment the hotness. Add the cabbage until cooked - yet firm. Place the cabbage blend in the focal point of the dish. Top with the salmon, encompass with diced tomato and mushroom vinaigrette. Utilize the dill to embellish. Cool. Partake in the Scottish Salmon laying on savoy cabbage with a mushroom vinaigrette plans !!!

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