A Post Thanksgiving “sopa De Tortilla”
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A Passion To Inspires Tempura of Loch Duart Salmon Belly
Ingredients
- 500ml still water, bottled
- 2.7g Xantham gum
- 175g cornflour
- 97g rice flour
- 11g salt
- 100ml honey
- 50ml soy sauce
- 2 ½ avocados
- 1 egg
- 50ml olive oil
- 1 lemon, juice
- Salt and white pepper
- 1 lime, zest
- 400g of Loch Duart Salmon belly
- 1 Pink grapefruit
- 1 Yellow grapefruit
- 100g peanuts
- Garnish: with dill and chive flowers
Instructions
A Passion To Inspire’s Tempura of Loch Duart Salmon Belly serves 4 original recipe by lochduart.com.
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