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Title: Bury St Edmunds Tempura Of Loch Duart Salmon Belly
Categories: Seafood, Citrus, Fruits, Nuts
Yield: 4 servings

500 ml Still water, bottled
2 11/16 g Xantham gum
175 g Cornflour
97 g Rice flour
11 g Salt
100 ml Honey
50 ml Soy sauce
2 1/2 Avocados
1 lg Egg
50 ml Olive oil
1 Lemon; juiced
Salt & white pepper
1 Lime; zested
400 g Loch Duart Salmon belly
1 Pink grapefruit
1 Yellow grapefruit
100 g Peanuts

Garnish: with dill and chive flowers

TEMPURA BATTER: Place Xantham gum, cornflour, rice
flour, and salt into a bowl, whisk in the still water.
Place into a siphon gun, charge twice. Keep the siphon
gun in a bowl of cold ice water. When ready to coat the
salmon, release the batter into a bowl.

SOY AND HONEY REDUCTION: Place honey and soy sauce on the
heat until they have incorporated together, remove from
the heat when coats the back of the spoon. Heat up when
ready to serve.

AVOCADO EMULSION: Place 1 1/2 Avocados, egg, lemon juice,
and salt and pepper into the blender, whilst the
emulsion is blitzing gradually add the olive oil until a
creamy emulsion is formed. Taste for correct seasoning.

AVOCADO CARPACCIO: Cling film the back of a tray. Peel
back the skin of the remaining avocado, releasing the
inside. With a peeler, shave parts of the avocado and
arrange on to the cling-filmed tray, you should be
aiming for a rectangle shape. When finished, place into
the freezer until ready to serve.

LOCH DUART SALMON BELLY: Trim off the excess fat, portion
into four equal portions. To achieve an equal portion,
you could weigh the salmon on scales. When the salmon is
cut, soak in yuzu for a maximum 1 hour to minimum 30
minutes. Just before serving take out of the yuzu mix
and place in flour and then batter and fry. With a
grater or a microplane, zest the lime over the battered
salmon just before serving.

PINK & YELLOW GRAPEFRUIT: Cut off all the skin from the
grapefruits, carefully segment both grapefruits, with
the remaining grapefruit, squeeze the juice into a tub
and place the segments in the juice.

PEANUTS: Place peanuts on a tray, bake in the oven at
180°C/350°F for 10 minutes or until golden brown.

Garnish dish with dill and chive flowers (if in season)

RECIPE FROM: https://lochduart.com

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