Chef's Recipes

Pan-fried West Coast Farmed Salmon

Celeriac Champ, Soft Greens, Fennel, Horseradish Butter 

World Food Day

Scotland & Ireland

A few of Shaune’s favourite recipes celebrating global cuisine, using in his recipes local, seasonal and sustainable ingredients of that region.

Equipment Focus

F900 G9084

• models have one piece hob with deeper sealed burner wells
• contain spillages and much easier to clean and maintain.
• tough individual pan supports for easier cleaning and health and safety
• improved burners – flame is improved with more vertical projection – less heat loss
• individually protected pilot lights
• the work horse of the kitchen, two flame settings enables good heat control

Ingredients

2 x 150g Salmon Fillets (scaled, skin on)
200g Celeriac (peeled and roughly cut)
150g Ayrshire Potatoes (washed peeled and quartered)
2 x Springonion (finely sliced)
1 x Lemon
10ml White wine vinegar
1 x Bay leaf
5g Chives
200ml Full Fat Milk
150ml Double Cream
30g Unsalted Butter
5g Horseradish (peeled and freshly grated)
50g Peas
50g Broad Beans (blanched and shelled)
½ Fennel bulb
6 x Asparagus spears (peeled and blanched)
1g Shony Seaweed by Mara Seaweed
1 x Shallot (peeled and finely diced)
1g Fennel seeds toasted
3g Watercress
3g Sea Salt
1g White pepper

Method

Fennel

• In well seasoned water with juice and pulp of half the lemon, poach fennel bulb.
• When soft, drain, slice in half and lightly fry in little butter and fennel seeds.

Champ

• In warmed pan with little olive oil, sweat shallot till soft, then add potatoes, celeriac and milk.
• Bring to a simmer, place a paper lid over the top and poach till soft, do not boil.
• Carefully remove celeriac and potato from milk, drain.
• Then heat 40ml double cream and spring onion.
• Add to celeriac and potatoes and lightly crush, then season and add 10g butter.
• Set aside, keep warm, add finely sliced chives at the very end before serving.

Butter

• Make a reduction of diced shallots and vinegar, then add  horseradish and cream.
• Reduce by half, then add Shony Seaweed and check for seasoning.
• Keep warm till serving.

Greens

• Add little butter and olive oil to saute pan, then splash water and bring to boil. 
• Season and then add asparagus, peas and finally, broad beans, cook for 2 mins.

Salmon

• In hot pan in olive oil, shallow fry salmon skin side down first till brown and crispy. 
• Then turn over and cook for a further 3 minutes, turning heat down by half.
• Finally, turn off heat, season and deglaze with lemon juice and butter.

Plating

• Ensure all ingredients are piping hot, serve at once as salmon must be served pink.