Gastronomixs

Salmon glazed with apple treacle and tsuyu

A glaze inspired by Japanese cuisine that is reminiscent of the sauce used to finish unagi (eel). Delicious served with salmon, eel, mackerel, and other fatty fish. 

Makes 1kg.

Salmon glazed with apple treacle and tsuyu

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Ingredients

500

ml

veal stock

300

g

apple treacle

100

ml

tsuyu

1

kg 

salmon fillet, skin removed

30

ml

sunflower oil

Preparation method

  • Boil together the veal stock, apple treacle, and tsuyu and reduce to a light syrup.
  • Portion the salmon as needed.
  • Fry the salmon in a little sunflower oil until browned and cooked to perfection.
  • Glaze the fried salmon with the apple and tsuyu glaze.

Serving suggestions

  • As a finish for fried salmon, eel, mackerel, and other fatty fish.
  • In a composition with endive, citrus, and pecans.
  • Perfect combined with parsnip, red cabbage, and cloves.

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