Polgoon

Polgoon Aval sparkling and dill cured Salmon
with crisp pancetta, grapefruit and cress salad
Prep Time: 30 min
Inactive Prep Time: 6min
SERVES………..4 HUNGRY Cornishmen
Ingredients
1 cup brown sugar
1/4 cup salt
4 cups Polgoon sparkling cider
2 cinnamon sticks
1 teaspoon fennel seeds
1 teaspoon whole allspice
1 teaspoon crushed black peppercorns
1 bay leaf
1 teaspoon ground cumin seeds
6 sprigs of dill
1 large salmon fillets (about 1 pound each),
and pin bones removed
150 g land cress salad
1/4 cup honey mustard dressing
04 slices crisp pancetta
1 Pink Grapefruit segmented
METHOD:
To make the brine:
In a saucepan, combine the brown sugar, salt, and Polgoon sparkling and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool.
This brine can be made 2 to 3 days in advance and kept in the refrigerator.
Submerge the salmon fillets in the liquid brine for at least 24 hours or overnight, refrigerated.
Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out.
To serve……………..Slice the salmon filets thinly and arrange in a neat circle on the plate.
Dress the land cress salad with honey mustard dressing and grape fruit segments and pile on top of the salmon garnish with crisp pancetta.

Prosenjit Kumar
Head Chef
http://www.greenbank-hotel.co.uk/

On the 11th of April Kim travelled to Axminster in Devon to do a tasting for Polgoon at River Cottage Local Produce Store. It was a great success, both for launching the product and being able to branch into such a well known and respected shop. Whilst there Kim handed over the last bottle of the limited Polgoon Fizz to River Cottage’s Jonathan Riley.

With the large success that has come with our production of Polgoon Aval, the minds that put the raspberry into our apple juice decided; why not do the same with this adult alternative?

By adding a small amount of rasberry to the aval just prior to its secondary fermentation in the bottle we have been able to produce a completely unique but equally refreshing sparkling cider (with raspberry!).

The Hairy Bikers came to newlyn Fish Market and got more than they bargained for,they got accosted by Kim and Heidi trading their wares,Polgoon Aval !!!.The boys were happy to take the free samples to try whilst on the road,unfortunately they were on a busy schedule and didn’t visit Polgoon,but said they would love to on their next visit.

At last it’s ready, and after much work to get it as we wanted, Polgoon Aval is a sparkling cider made in the methode traditionelle of secondary fermentation in the bottle.This method has been used by the French in their production of their finest sparkling wines!!.
This has given us a light sparkling refined drink which can be taken as an aperitif,with lunch,with fish any light meal in fact.

To serve we recommend it is well chilled and best served in champagne flutes.

Why Aval?? Well its the Cornish word for Apple.So what better name for a Cornish drink made from Apple!

It has been established cloudy apple is better for you than clear (heavily filtered).

Cloudy apple juice is high in antioxidants which protect us against cancer and heart disease.
These antioxidants or polyphenol’s are the same ones found in berries such as blueberries they actually protect cells from attack by free radicals in the body.

There are up to 4 times the amount in cloudy juice compared to clear.

So go ahead try some it’s good for you,as well as delicious!!

The next wine available from us will be our sparkling rose from last years harvest.Hopefully to be on the market prior to Xmas for all the festivities.

A picture of all the family holding the Waitrose Trophy

Polgoon Rose 2006 has won a Gold Medal in the Taste of The West awards.

We at Polgoon are very pleased to have won another prize with what is our very first wine,it is an honour and we would like to thank all those involved.