Seared Salmon with Apple Salad and Horseradish Ice Cream by David Lennox of the Horse & Trumpet, Medbourne

Ingredients (Serves 2):

2 x 150g Salmon filets, skin on ½ lemon
1 Granny Smith apple
50 g Rocket leaves
10ml olive oil vinaigrette

For The Horseradish Ice Cream
5 Egg yolks
250ml milk
250ml Créme fraiche
75g Sugar
3 Tablespoons creamed horseradish
Salt, pepper and lemon juice to taste

Seared Salmon with Apple Salad and Horseradish Ice Cream by David Lennox of the Horse & Trumpet, Medbourne
Method:

Whisk the eggs, sugar and milk in a bowl over simmering water until doubled in volume and light and fluffy. Remove from the heat, allow to cool slightly and then whisk in the crマme faiche. Add the horseradish and seasonings to taste. Chill and churn in an ice cream machine. Transfer to a container and freeze for 2 hours before it is required. Grate the apple and season with the vinaigrette. Reserve to one side. Dust the salmon fillet skin with a little flour and season on both sides. Pan fry over a moderate heat for 6-8 minutes until the skin in crispy. Turn the fillet over and remove the pan from the heat. Squeeze the lemon over the fish and allow to rest in the pan for 2 minutes.

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