We were very lucky to recently spend some time at the spectacular Inn on the Lake in Glenridding, Cumbria. At the heart of the hotel is the 2 AA rosette award-winning Lake View restaurant. A very accomplished kitchen team, lead by experienced head chef, Mark Harris, produces a very fine dining experience with an emphasis on local produce.
Here Mark shares one of the most popular dishes from the restaurant, using our Lemongrass and Ginger Tea. Only the most elegant batons of lemongrass and delicate cuts of ginger pieces have been used and it is this focus on quality that ensures its good enough for Mark’s Cured salmon dish.
The ingredients are below, we urge you to give it a try!
300-400g Salmon Fillet
1 Birchall Lemon and Ginger tea bag (Contents to remain in tea bag)
½ cup of Treacle
Truffle shavings and coriander
1 Confit egg
- Pre heat a fan assisted oven to 65oC
- Separate the egg yolk from the white
- Submerge the yolks in an oven-proof saucepan filled halfway with olive oil
- Place in the oven for 55 mins