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Seared salmon, with creamed barley, savoy cabbage and horseradish
Fruit and vegetables
½
savoy cabbage
2
red onions
, cut into wedges
1 banana
shallot
, finely chopped
2
garlic
cloves, finely chopped
2 large
beetroot
, peeled
½
fennel
bulb
5cm/2in piece fresh
horseradish
, grated
Tins, packets and jars
500ml/18fl oz light
chicken stock
Cooking ingredients
1 tbsp
vegetable oil
salt
2 tbsp
white wine vinegar
2 tbsp caster
sugar
200g/7oz
pearl barley
2 tbsp
fennel seeds
1 tbsp
coriander seeds
Dairy, eggs and chilled
2 tbsp
butter
125g/4½oz
cream cheese
90g/3¼oz Västerbotten or
Parmesan
cheese, grated
200ml/7fl oz
buttermilk
(optional)
Meat, fish and poultry
400g/14oz sushi-grade
salmon
fillet
Other
100ml/3½fl oz dry
white wine
1 tbsp dill seeds
Back to recipe
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