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Lime-Marinated Salmon Parcel with Oyster

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Geoff Rigby, Level 6
Geoff Rigby
Thinly sliced salmon wraps a fresh oyster and both are marinaded in lemon and lime juice ceviche-style. Delicious! Executive Chef Geoff Rigby, feeling very Provençal-inspired in his Camden Kitchen, shows you every step including how to cut salmon and how to open an oyster in this Grokker Premium video.

Cooking Recipe

Serves: 2-4

8 freshly shucked Oysters
1 pound (400g) of fresh salmon fillet
2 limes
2 lemons
Olive Oil
Bunch of Dill

1. Take the salmon and check that all the bones have been removed. Carefully cut the salmon into really thin slices.

2. Take one of the slices and place a fresh oyster in the middle. Cover with a couple of sprigs of dill then season. Wrap the salmon slice around the oyster, enveloping it totally.

3. Place all the wrapped salmon/oysters on a plate and cover with the juice of the lemons and limes and a tablespoon of olive oil and season with salt and pepper to taste.

4. Place into the fridge for 10-15 minutes. Remove and place on plates, garnish with lemon and lime slices and sprigs of fresh dill and serve.

Marinated Salmon Parcel


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