Dry Aged Veal Silverside Salmon Cut Roast

A neat, hand tied, succulent roast

Availability: In stock

£18.00
PRICE PER KILO: £15.00
CODE: D2709
 
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From the silverside, the salmon cut is cut from a single muscle, for pure, prime meat in each slice of your roast.
  • Dry-aged on the bone for 21 days
  • Hand cut and tied by our head butcher, Mark
  • Unique to Donald Russell
Box Contains:

    • 2 x boneless salmon cut roasts 600g each
SERVINGS    
 
4-6
Frozen at the peak of perfection
Keep in original packaging and thaw slowly in a refrigerator. Once defrosted store between 0-5ºC and use within 24 hours.
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS

Nutritional values: (Typical per 100g)
Energy: 449 kJ / 106 kcal, Fat: 1.6g, of which saturates: 0.6g, Carbohydrates: 0.0g, of which are sugars: 0.0g, Fibre: 0.0g, Protein: 22.7g, Salt: 0.15g.

1.Bring the meat to room temperature
About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to Èbloom' and come to room temperature.
This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven & pan & sear
Preheat oven to 250°C / Fan 230°C / Gas 9.
Once the frying or griddle pan is very hot, add a little olive
oil to the pan, or brush the oil directly onto the meat to avoid
using too much. When you place the meat into the pan you should
hear a sizzle. Sear the meat all over for 5 minutes.

3. Cook to your liking
After searing for the recommended time, gently place your meat
uncovered on a rack in a roasting tin, and put into the preheated oven.

Medium: 23 - 25 minutes
55 - 60°C Final Rested Temperature

Well done: 28 - 32 minutes
64 - 70°C Final Rested Temperature

Use a thermometer to check the internal temperature of the meat for perfect results. Be careful not to overcook the meat, as this will make it dry and tough.
We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast is timed to be removed early and allowed to finish cooking as it rests.

4. Resting
Cover loosely with foil and leave in a warm place for 20 minutes.

5. Once Rested
use a razor-sharp unserrated carving knife, carve the meat across the grain in thin even slices.

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