CHEF DARREN SEGGIE Seafood Discovery 30th March
Confit Salmon Furikake Skin Crisps, Sprouts and Browned Butter Espuma ooOOoo Smoked Salmon Pickled Fennel, Tomato Dressing ooOOoo Langoustine Thermador Curry Dressing and Crisp Potato ooOOoo Pan Roasted Halibut Seaweed Chicken Sauce, Cavolo Nero and Pickled Turnips
RECIPES
CONFIT SALMON, FURIKAKE SKIN CRISPS, SPROUTS AND BROWNED BUTTER ESPUMA Ingredients Confit Salmon and Skin Crisps 200g Wester Ross Salmon – Sushi Grade Fillet 500ml Mackintosh of Glendaveny Pure Rapeseed Oil 1 Garlic Bulb 1 Lemon 2 Bay Leaves Peppercorns Mara Seaweed Furikake Seasoning 3 tablespoons soy sauce 2 tablespoons light brown sugar 1 tablespoon lemon juice LoSalt Method • •
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Begin by removing the skin from the salmon to make the crisps. In a small saucepan over medium heat, combine the soy sauce, water, and brown sugar and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and add the lemon juice. Set the marinade aside to cool. Meanwhile, stretch the salmon skin, flesh-side up, on a cutting board. Using a paring knife, carefully scrape away any bits of salmon fat or flesh. Pour the marinade over the skin and refrigerate for at least 3 hours, then remove and air dry for 1 hour Bake between trays and parchment paper for 1 hour at 140c Remove from the oven and season with the Furikake seasoning whilst still warm Cool on a wire rack to fully crisp For the confit, warm the rapeseed oil, lemon, peppercorns, garlic and bay leaves on the lowest heat to around 54c. Season the salmon liberally for 10 minutes to firm up then dip in cold water to remove excess salt Place the salmon in the warm rapeseed oil and allow to gently cook for 30 minutes. Remove and brush with the confit oil to stop drying out before serving.
Sprouts
5-6 Brussel Sprouts 1 Tablespoon Brown Sugar 200ml Chicken Stock 2 Tablespoons Mackintosh of Glendaveny Pure Rapeseed Oil Method • • • • •
Blanch the sprouts for 2 minutes and refresh in iced water Once cool remove and slice in half Heat a frying pan then add the rapeseed oil, toss in the sprout and caramelise on one side Add the brown sugar and allow to melt and caramelise further Add the stock and reduce to a saucy consistency
Browned Butter Espuma 240g White Wine 150g Beurre Noisette 50g Butter 1 Whole Egg 3 Egg yolks White Wine Vinegar 1 Lemon Method • • • •
Reduce the wine by ¾ and allow to cool Combine the beurre noisette and the melted butter and a splash of white wine vinegar Mix together the eggs, 30ml lemon juice and wine then slowly add in the butter mix to emulsify Pour into a syphon gun with 2 CO2 charges and keep warm until ready to use.
Dill Oil 90g Dill 10g Spinach 200g Mackintosh of Glendaveny Lemon Rapeseed Oil Method • • •
Blanch the dill and spinach in boiling water then refresh in iced water Drain and blend with the rapeseed oil until bright green Strain before use
SMOKED SALMON, PICKLED FENNEL, TOMATO DRESSING
Smoked salmon
John Ross Jr Smoked Salmon Method Thinly slice the smoked salmon and lay out ready to plate Pickled Fennel Ingredients 1 Fennel Bulb 2 Lemons LoSalt Pinch Sugar 100ml Mackintosh of Glendaveny Lemon Rapeseed Oil Method • • •
Thinly slice the fennel and lightly salt for 30 minutes to softer Grate the lemon and juice then add to the fennel with a tablespoon of the rapeseed oil. Add the sugar to taste depending on the acidity of the lemon juice
Tomato Dressing Ingredients • • • • • • • • • •
1 kg Cherry Tomatoes 1/4 Stick Celery 1 Small Shallot ½ medium Fennel 1 Clove Garlic 5g Basil 1 Tbsp LoSalt 1 Red Chill 2 Drops Tabasco 2 Drops Worcester sauce
Method •
For the tomato dressing, blend all of the ingredients to a pulp then place in a muslin and hang for 40 minutes.
LANGOUSTINE THERMADOR, CURRY DRESSING AND CRISP POTATO Langoustine
Ingredients 4 Macduff Whole Langoustines LoSalt Mackintosh of Glendaveny Pure Rapeseed Oil 1 Lemon Method • • •
Remove the langoustine tails from the shells and place a skewer through the tail from head to tip, to hold in place during cooking Coat with the rapeseed oil and salt and lightly grill from 3 minutes until just cooked Finish with lemon juice
Thermador Sauce Ingredients 25g Butter 1 Shallot 275ml Langoustine Stock 55ml White wine 110ml Double Cream ½ tsp English mustard 2 tbsp Chopped Parsley ½ Lemon Juice LoSalt 50g Old Edinburgh cheddar extra-mature cheddar Method • • • • •
Place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occasionally. Add the mustard, herbs, cheddar, lemon juice and season to taste.
Curry Dressing Mackintosh of Glendaveny Pure Rapeseed Oil Curry Base
Ingredients Onions Garlic Ginger Lemongrass Chilli Coriander Spice Mix Ingredients 20g Turmeric 35g Yellow Mustard Seeds 35g Brown Mustard Seeds 35g Ground Cumin 45g Fenugreek Seeds 15g Coriander Seeds 10g Cardamom Pods 5g Nutmeg - ground 3g Cloves - ground Curry leaf Method • • • • • • • • •
Begin with the curry base. Blend all the ingredients with a little rapeseed oil until a smooth paste Add to a wide based pot with rapeseed oil and cook until golden brown Toast the fenugreek, coriander, cardamom seeds Once golden brown in the curry base, create a space in one side of the pot and add rapeseed oil In this oil add the curry leaf and mustard seeds and cook until the seeds begin to pop. Incorporate into the curry base and add the rest of the spices Cook until fragrant then remove from the heat. Add enough rapeseed oil now to allow the flavour to infuse the oil. Once cooled, pass through a conical strainer to remove most of the curry base but allow some seeds and spices to remain
Crisp Potato Ingredients • • •
2 Maris Piper Potatoes Clarified Butter LoSalt
Method • • •
Grate the potatoes and mix with seasoning and clarified butter Bake between two trays at 160C until golden brown Allow to cool and crisp before use
PAN ROASTED HALIBUT, SEAWEED CHICKEN SAUCE, CAVOLO NERO AND PICKLED TURNIPS Halibut Ingredients 2 Scottish halibut fillets, skinned 100ml Mackintosh of Glendaveny Pure Rapeseed Oil 1 knob of butter 1 Lemon Method • • •
Add some oil to a hot pan and lay down each portion of fish in the pan Once the fish is golden brown, turn over and add a knob of butter to the pan. Cook until the fish looks golden brown on both sides but still white-ish in the middle Remove each fish from the pan and correct seasoning. Squeeze some lemon juice over to finish.
Seaweed Chicken Sauce Ingredients 8 Chicken Wings 2 Shallots 1 Celery Stick 100ml White Wine 1 Carrot 20g Mara Seaweed Kombu Strips 10g Mara Dulce Seaweed Seasoning Powder 80g Butter Method • • • •
In a wide based pan roast the chicken wings in a hot oven until golden brown Remove from the oven and deglaze with the shallots, celery, carrot then add the Mara dulce seasoning and white wine. Reduce by half Add 500ml water and reduce by half then add the dried Mara kombu strips Reduce to a sauce consistency then mount with butter
Cavolo Nero
Ingredients 50g Cavolo Nero 50g Butter 50ml Glendaveny Lemon Rapeseed Oil LoSalt Method • • •
Heat a pan then add the lemon oil and butter, allow the butter to brown slightly Toss in the cavolo nero then remove from the heat after about 10 seconds Allow to wilt in the pan then season with LoSalt
Pickled Turnips Ingredients 150g Turnips 275ml Water 100ml Cider vinegar 30g LoSalt 1 tsp Mustard seeds 1 tsp Sugar 2 Garlic cloves 1 Bay leaf Method • • • •
Begin by making the pickling liquor. Place all the ingredients except the turnips in a pot and bring to the boil Reduce slightly then allow to cool for 10 minutes Peel and finely dice the turnip Add to the pickle liquor and allow to pickle for at least 6 hours before use.
Dressed Crab, Toasted Brioche, Salted Kohlrabi and Smoked Dulce Ingredients Dressed Crab • Macduff Brown Crab Whole • 3 Tablespoons Mayonnaise • LoSalt • Chopped Chives • 1 Green Apple • 1 Tablespoon Green Peas • 100g Butter • 1 Teaspoon Worcester sauce • 1 Lemon
Toasted Brioche • 450g Strong Flour • 2 tspn LoSalt • 50g Caster Sugar • 12g Fresh Yeast • 100ml Milk • 5 Eggs • 190g Butter
Method • Humanely kill the crab just before cooking by leaving it in the fridge for a few hours to go to sleep. Then whilst in this state, lay it on its back and firmly press your knife through the centre point to kill it (there is a small hole that indicates where to put your knife). • Allow any liquid to drain then place in to boiling seasoned water and cook, 10 minutes per kg. • Remove from the water once cooked and chill quickly, but not in water as this will flood the body of the crab and lose the a lot of the meat. • Once cooled pick the crab meat and separate into brown meat and white meat. • With the brown meat, blend through the butter with the Worcester sauce • For the white meat, lightly dress with the mayonnaise and add in the chopped chives, diced apple and peas then season with losalt and lemon juice. • Put the flour in a bowl of a stand mixer with a dough hook. Add the losalt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook. • Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins. • Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. • Scrape the dough into a large bowl, cover with a tea towel and prove for 2 hours. Once risen, put in the fridge for 1 hour. • Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces. Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces. • Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in
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Salted Kohlrabi and Smoked Dulce • 1 Kohlrabi • LoSalt • Lemon Juice • Mara Seaweed Smoked Dulce Seasoning
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size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely. Slice once cooked and toast, then spread the brown meat butter on one side. Thinly slice the kohlrabi and cut into discs Salt liberally with the LoSalt and allow to soften for 1 hour. Rinse off the salt once softened then dry Lightly brush with the lemon juice and allow to absorb for 30 minutes Just before serving dust with the smoked dulce seasoning and use to top the dish.
SUPPLIER / PRODUCT LIST John Ross Jr (Aberdeen) Ltd Klinge Foods Lactalis Mclelland Macduff Shellfish Mackintosh of Glendaveny Mara Seaweed Vegware Wester Ross
Smoked Salmon LoSalt – Reduced Sodium Salt Old Edinburgh cheddar Extra-mature cheddar Langoustine and Brown Crab Rapeseed Oil Seaweed Flakes/Seasonings Plant Based Compostable Food Packaging Sashimi Grade Salmon