Speak to our knowledgeable team for further info on portion sizes.
1. In a small food processor, blend together the brioche, herbs and zest for around 30 seconds till a fine crumb stage reached.
2. Drizzle the courgettes with a little olive oil, season well and char-grill till softened.
3. On the same char-gill, cut the clementine in ½ and place the cut sides on the grill till a charred crust forms.
4. Lay a piece of baking parchment onto an oven tray, drizzle a little olive oil, season the oil and lay the salmon fillet on the oil. Baste the salmon top with the hot honey and then sprinkle over and pat down the brioche crumb forming an even layer all over the top.
5. Roast the salmon in a pre-heated oven set at 180oc for 6-8 minutes depending on the thickness of the fish. You want the fish to feel slightly firm to the touch. Remove from the oven and rest for 2 minutes.
6. Plate with whipped feta on the bottom of the serving plate. Top with the courgette and then the salmon. Finish with the burnt clementine and drizzle over any remining olive oil.
