Roasted Loch Duart salmon, charred courgette, burnt clementine, hot honey, whipped feta & brioche crumb
Method
1. In a small food processor, blend together the brioche, herbs and zest for around 30 seconds till a fine crumb stage reached.
2. Drizzle the courgettes with a little olive oil, season well and char-grill till softened.
3. On the same char-gill, cut the clementine in ½ and place the cut sides on the grill till a charred crust forms.
4. Line a baking tray with parchment and drizzle with seasoned olive oil. Place the salmon on top, brush with hot honey and coat evenly with the brioche crumb, pressing gently to secure.
5. Roast the salmon in a pre-heated oven set at 180oc for 6-8 minutes depending on the thickness of the fish. You want the fish to feel slightly firm to the touch. Remove from the oven and rest for 2 minutes.
6. Plate with whipped feta on the bottom of the serving plate. Top with the courgette and then the salmon. Finish with the burnt clementine and drizzle over any remining olive oil.
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