Organic Glenarm Salmon and Rum Caramelised Bananas with Sweet and Sour Red Wine Reduction
Recipe courtesy of Les Frères Jacques, 74 Dame Street, Dublin 2.
Ingredients
- 4 (180g each) salmon darnes
- 4 unripened bananas (peeled and halved lengthways)
- 80 g butter
- 300 g brown sugar (for the sauce)
- 75 g brown sugar (for the bananas)
- 100 ml olive oil
- 30 ml groundnut oil
- 750 ml red wine
- 250 ml balsamic vinegar
- 80 ml dark rum
- juice 1/2 lemon
- juice 1/2 lime
- juice of 3 oranges
Method
- For the Sauce:
- Combine brown sugar, red wine and balsamic vinegar in a saucepan.
- Bring to boil over medium heat until syrupy.
- Remove from heat and add orange juice. Filter and set aside to cool.
- For the Salmon:
- Heat olive oil in a large frying pan over medium heat.
- Season both sides of the salmon and fry for 3 minutes skin side down.
- Turn and cook for another three minutes or more according to taste.
- Deglaze the pan with lemon and lime juice.
- Remove salmon and set aside on kitchen paper under silver foil.
- For the Bananas:
- Heat groundnut oil in a large frying pan.
- Add the bananas and colour both sides rapidly.
- Add the sugar and butter.
- When the butter is melted add the rum to flambée the bananas.
- Bananas should be soft and caramelised but not to the point of a purée
- Dressing the Plates:
- When bananas are cooked place them on four pre-heated plates and baste with rum caramelised sauce from your pan.
- Place the darnes of salmon on top of your bananas, drizzle with the sweet and sour reduction and decorate with flat parsley.
