Chef Marc De Stasio’s teriyaki salmon

To celebrate the launch of our hotly anticipated summer menu at The Lampery, Head Chef Marc De Stasio has let us behind the scenes to have a sneak peek of one of his exciting new dishes. This dish is vibrant, exotic and mouth-wateringly delicious, and now you can recreate it yourself at home! If you’re in London, pop in for a bite and allow us to awaken your senses – and make sure you make the dish yourself using Michelin-trained Chef De Stasio’s secret recipe we’ve managed to get our hands on!

Read on to find out how to make our exciting new salmon dish and if you try it, don’t forget to share it with us @TheLampery on Facebook and Instagram.

Fillet of teriyaki salmon with fennel puree and grilled pak choi

Ingredients

4 skinless salmon fillets

2 heads of pak choi

(For the fennel sauce)

500g fennel

80ml rapeseed oil

500ml double cream

1 clove garlic

1 tsp thyme

(For the teriyaki sauce)

200ml soy sauce

40g caster sugar

20ml rice vinegar

Method

1.  Preheat the oven to 200C (fan) and place the skinless salmon fillets into a shallow baking tray.

2. To start making the fennel sauce, firstly clean and chop the fennel.

3. Heat the oil, garlic and thyme in a pot for a few minutes before adding the cleaned and chopped fennel.

4. Heat slowly until soft (about 25 minutes).

5. Drain the fennel and place in a pan with cream and reduce by half.

6. Blitz the fennel and cream mixture in a food processor and set aside to chill.

7. Prepare the teriyaki sauce by putting the soy sauce, caster sugar and rice vinegar into a pot and bringing to the boil until it reduces by half.

8. Cover the salmon fillets in the teriyaki sauce and bake in the oven for 5 – 7 minutes.

9. In the meantime, whilst the salmon is cooking, grill the pak choi in a dash of oil until slightly wilted.

10. To serve, place the fennel sauce on a plate and top with the salmon and pak choi. And enjoy!