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in Melbourne, Australia



in Plaisance, Mauritius


Parliament of
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PS Murray Princess,
Mannum, SA 5238,
Australia



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Madeleine &
Clancy Philippe

Copyright Clancy J Philippe

 Tasmanian Atlantic Salmon
with a crisp lime mayonnaise


PS Murray Princess, Mannum, South Australia

Ingredients (Serve 2):

  • 2 X 300 grams Salmon steak (Tasmanian Atlantic Salmon)

  • 8 Fresh asparagus spears

  • 4 Egg yolks

  • 300 ml Olive oil

  • 2 Lemons

  • 2 Limes

  • 1 Tablespoon vinegar

  • Salt and pepper to taste


Matthew Lewis (Chef) & Tim Higgs
(Assistant Chef) on the PS Murray Princess

Method:
  1. Place egg yolks and vinegar in a mixing bowl. Squeeze the lemons and limes and add juice to the egg yolks and vinegar. Whisk together and slowly add the olive oil. While whisking the mixture, gradually add the salt and pepper to taste.
  2. Pan fry the salmon with a little olive oil. Season with salt and pepper to taste. Sear both sides and place in 200 degrees Celsius oven for 3 minutes.
  3. Blanch the asparagus boiling salty water and arrange on plate with the salmon steaks. Serve with the mayonnaise and decorate with slivers of red and green capsicum.

We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia.


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Designed and compiled by Madeleine and Clancy Philippe
Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement. No liability will be accepted by the owner of this site. We take care in compiling details, but cannot accept responsibility for any errors.
Copyright Clancy J Philippe - Compiled December 2000.
Many thanks to the contributors for sharing their favourite recipes with us.