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Alaska salmon, langoustine, pickled vegetables, Granny Smith

Salmon, langoustine, pickled vegetables, Granny Smith

PT1H45M

1
Begin by preparing the langoustine oil. Add the langoustine heads to a hot pan and crush. Add the tomato purée and cook until the oils start to release from the purée. Add the diced vegetables and cook until soft but not coloured
  • 12 langoustines, heads and bodies separated
  • 20g of tomato purée
  • 2 shallots, finely sliced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 1 leek, diced
2
Add the pomace oil, saffron, star anise and peppercorns, bring up to a simmer and continue cooking over a low heat for 30 minutes. Remove from the heat, allow to infuse, then pass through muslin cloth
  • 500ml of pomace oil
  • 1 star anise
  • 4 white peppercorns
  • 1 pinch of saffron
3
Remove the intestinal tracts from the langoustine bodies and blanch in salted boiling water for 10 seconds. Refresh immediately in iced water, de-shell and set aside until ready to serve
  • salt
4
For the apple gel, add all of the ingredients to a pan and bring to the boil, whisking continuously for 2 minutes. Pass through a sieve into a suitable container and set in the fridge. Once set, blitz in a blender to form a smooth gel
  • 320g of fresh apple juice
  • 4g of agar agar
  • 1/2 tsp citric acid
  • 1/2 lemon, zested
  • salt
5
Preheat a water bath to 85°C
6
For the pickled vegetables, begin by preparing a gastrique. Add the sugar and vinegar to a pan, bring to the boil and set aside. Wash the celery sticks and cut into 4 inch pieces. Place in a vacuum bag with 4 tablespoons of the gastrique, seal and cook in the water bath for 5 minutes. Remove the bag and chill in iced water
  • 200g of Chardonnay vinegar
  • 200g of caster sugar
  • 4 celery sticks
7
Peel the carrots and cut into 2 inch long pieces. Use an apple corer to cut out neat cylinders of carrot, place in a vacuum bag with 4 tablespoons of gastrique, seal and cook in the water bath for 50 minutes. Once cooked, chill in iced water (as you did with the celery) and leave to pickle until ready to serve
  • 4 carrots, yellow
8
Remove the outer leaves from the fennel, thinly slice on a mandoline and submerge in iced water
  • 1 fennel bulb
9
For the court bouillon, combine all of the ingredients in a saucepan, bring to the boil then turn down the heat. Continue to simmer for 30 minutes, pass through a fine strainer and return the liquid to a clean saucepan
  • 2l water
  • 50g of salt
  • 300ml of dry white wine
  • 1 onion, sliced
  • 1 celery stick, sliced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 5 parsley stalks
  • 1/2 tsp black peppercorns
10
Return the court bouillon to a medium heat. Bring to a very gentle simmer, reduce the heat slightly and lower in the salmon. Poach for 3-4 minutes, then remove with a slotted spoon and season with salt. Leave to rest somewhere warm
  • 4 salmon fillets, each weighing 120g
11
Before serving, remove the vegetables from the vacuum bags and cut into 1/2 inch pieces. Remove the fennel from the water, pan-fry in a dash of oil and season with a little gastrique
  • 1 dash of olive oil
12
Peel the Granny Smith apple and use a melon baller to create small balls of apple for garnish. Ensure you do this at the last minute so they do not brown
  • 1 Granny Smith apple, green
13
To serve, place the salmon in the middle of each plate and surround with the pickled vegetables, apple gel, fresh apple balls, langoustine tails and micro cress. Serve immediately
  • micro herbs, including coriander, celery and red chard

Ingredients

Metric

Imperial

  • Salmon fillets

  • Langoustine

  • Langoustine oil

  • Apple gel

  • Pickled vegetables

  • Court bouillon

  • To serve

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