Print

Cured Shetland Salmon with Lentil Crumble Crust, Crab Noodles, Pepperonata Sauce and Crispfried Asparagus

A recipe by Willie Deans, created for the fish course which was served at the 21st Annual Luncheon of the Master Chefs of Great Britain.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
0	Fillet	Main	Bake, Boil, Fry, Steam	Over 1 hour

Ingredients:

Salmon

• 2 cured Shetland salmon filets

Gravalax

• 55 g (2 oz) butter
• 2 tbp. Ouzo
• 55 g (2 oz) red lentil puree
• 2 tbs. lemon juice
• 1 egg yolk
• Zest of 1 lemon
• Chopped parsley
• 8 tbs. rock salt
• 1 tsp. Cumin
• 4 tbs caster sugar

Peperonata Sauce

• Olive oil
• 1 banana shallot
• 1 clove garlic, crushed
• 3 lge spoons peperonata
• 280 ml (10 fl oz) muscadet sevreet maine
• 560 ml (1 pt.) fish stock
• Pepper & tomato trimmings from garnish
• 80 g (3 oz) passata puree
• Buerre manie (equal amount butter & flour)

Noodles

• 250 g (9 oz) pasta flour
• 1 whole egg
• 1 dsp. Olive oil
• 4 egg yolks
• 25 ml (1 fl oz) milk
• Saffron powder
• Seasoning
• Fresh crab meat, flaked

Lentil Crumble Crust

• 140 g (5 oz) plain flour
• 55 g (2 oz) butter
• 55 g (2 oz) red lentil puree
• 1 egg yolk
• Chopped parsley
• 1 tsp. Cumin

Red Lentil Puree

• 110 g (4 oz) soaked red lentils
• Ham stock to cover lentils
• 1 rasher of smoked belly bacon
• 1 tbs. tomato puree
• 1 sprig thyme
• 1tsp. Cumin

Vegetable Garnish

• Chargrilled pimento
• Oven dried, malienne tomato petals
• Spinach
• Cured pork
• 2 asparagus tips

Chirizo and Lemon Oil - makes 1 lt

• 500 ml (18 fl oz) extra virgin olive oil
• 500 ml (18 fl oz) groundnut oil
• 1 chorizo sausage, thinly sliced
• 2 garlic cloves, crushed
• 4 fresh bay leaves
• 2 lemons, thinly peeled

Deep Fried Scallions

• 2 scallions, halved
• Bacon crumb
• Japanese breadcrumbs
• Egg white
• Cornflour

Method:

Chorizo and Lemon Oil

Fry the chorizo and garlic in a little oil, adding the bay leaves, allow to cool. Ensure the pith is removed from the lemon peel, blanch, refresh and pat dry, transfer to a sterilised kilner jar adding the chorizo, garlic and bay leaves, cover with the oil, seal and keep for 2 weeks before use.

Cured Salmon Gravalax

Prepare the seasoning paste by combining the ouzo, lemon juice, sea salt, castor sugar, crushed white peppercorns, and the chopped dill. Spread the paste over the fish fillet, now place the other fillet on top and spread with the remaining paste. Wrap in cling film and weigh down, turn the fish after 6 hours and leave for a further 6 hours, unwrap and lightly wash. Wrap in clean towels and portion when required.

Peperonata

Red Lentil Puree

In a thick-based saucepan combine the soaked lentils with the ham stock adding the smoked belly bacon, tomato puree, thyme and cumin, cook until soft. Drain and allow to steam dry, Blitz, pass and season. Retain for use in the crumble crust and the red lentil butter.

Red Lentil Butter

Combine the lentil puree and softened butter, mix well, season and allow to stand for use in crusting the salmon.

Noodles

Gently warm the milk adding the saffron, allow to infuse, strain before use, sift the flour and salt, adding the remaining ingredients mix until a smooth dough, rest. Pass through the pasta machine and portion the noodles, freeze until required.

Peperonata Sauce

Pre-heat the oven to 375°F, 190°C, Gas

5. Heat the olive oil adding chopped shallots, sweat until opaque, add the white wine and ˝ the fish stock, reduce. Add the peperonata, tomato and pepper trimmings, the remaining fish stock and pasatta puree. Cook in the oven with a tight fitting lid for 15 minutes. Remove from the oven, blitz and pass, season and lightly thicken with a beurre manie.

Lentil Crumble

Cream the butter in a processor adding the red lentil puree, combine well adding the cumin and egg yolk followed by the flour, finally add the parsley and seasoning. Remove from the bowl, and place on a silicon mat and bake in a moderate oven until golden. Reduce the oven to 275°F, 140°C, Gas 1 and dry out for a further 15 minutes. Allow to cool. Crumble well and retain for the salmon.

Vegetable Garnish

Skin the peppers, remove the seeds and top, retain this for the sauce, cut into

4. Char grill the pepper and turn out onto a clean chopping board, retain. For the tomato petals, blanch, skin and quarter the tomatoes, remove the seeds and place on clean absorbent paper, allow to drain for a few hours, trim and place onto a clean silicon mat and place in the hot cupboard for about 4 hours to remove any moisture and to concentrate the tomato flavour. Allow to cool, retain. Pre-heat a non-stick pan and liberally rub with butter adding just enough spinach to cover the base of the pan, season with rock salt and pepper and allow to wilt. Immediately remove from the heat, turn onto a chopping board, scatter the pork and roll into portions, retain. To prepare the asparagus trim the tips, blanch in boiling salted water and refresh.

Deep Fried Scallions

Trim and peel the asparagus and leave 3-4” long, blanch in boiling salted water for 30 seconds and refresh in iced water.Drain well on absorbant kitchen paper. Place the egg white into a clean bowl and whisk until it starts to froth, now rain in the cornflour and whisk until a smooth light paste is achieved. Coat the asparagus by passing through the egg cornflour batter and remove as much as possible, season well with the bacon crumb and pane through the Japanese breadcrumbs. Retain for service.

Compilation

Line the vegetable ramekins with oil and non-stick greaseproof paper. Portion the salmon and crust by smearing the salmon with a thick coat of the red lentil butter. Press in the crumble, giving a thick coating, place onto a silicon mat ready for roasting, sprinkle on more crumble at this stage, retain. Blanch the noodles in boiling salted water for approximately 3 minutes, remove and drain in the blanching basket, allowing them to steam dry. Place in a clean bowl and drizzle with the lemon and chorizo oil, keep portioned on clean trays. Layer the noodles and vegetables into the lined ramekin dishes. Place on the base a piece of red and yellow pepper followed by 2 asparagus tips, next add half of the noodles followed by a spoon of flaked crab meat, top with spinach and pork followed by another piece of red and yellow pepper. Coat all in peperonata sauce, place in Grundy steamer trays and cling over to prevent any moisture getting into the ramekins, steam for 10 minutes. Roast the salmon until lush in the center, deep fry the Blanched Asparagus until crisp and golden, season turn onto absorbent paper, keep warm. To serve, de-mould the noodles onto the side of the plate, rest the salmon to the side, top with the fried asparagus and finish with a little peperonata sauce.

Print

Enjoy This Recipe?

If you like this recipe, why not sign up for the SalmonRecipes.net newsletter and we'll send other fantastic salmon recipes direct to your inbox.

Thank You...

Thank you for visiting. We hope that you find our site useful.

Please let us know what you think of our site. We welcome any comments or queries that you have.

For more information about SalmonRecipes.Net, please see the about this site page.