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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.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Celery
  • Soy
  • Gluten

Ingredients

500
ml
veal stock
300
g
apple syrup
100
ml
tsuyu sauce
1
kg
salmon fillet, skin removed
30
ml
sunflower oil

Scale recipe

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