Marinated Loch Duart Salmon and Dorset Crab

 
 
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  • Prep:
    60 min
  • Cook:
    410 min

Wine:

Dietary:

Serves: 

20

Season:

Ingredients

    Marinated Salmon (150 gram portion)

    • 3 kilograms rock salt
    • 3 kilograms sugar
    • 1 kilogram lemongrass
    • 150 grams white pepper
    • 150 grams coriander seed
    • 1 bunch coriander chopped
    • 5 lemons zest only

    Avocado Puree (20 portions)

    • 6 avocadoes
    • 1/2 lemon juice only
    • 10 millilitres water
    • seasoning

    Fennel Compote (30 portions)

    • 8 bulbs fennel cleaned and trimmed
    • 100 grams butter
    • 500 millilitres orange juice
    • 250 millilitres chardonnay vinegar

    Lemon Dressing (30 portions)

    • 10 shallots finely diced
    • 10 lemons zest and juice only
    • 250 millilitres chardonnay vinegar
    • 500 millilitres lemon oil

    Plating

    • 1/4 bunch chives
    • 30 grams Dorset white crab meat
    • 1 gram Baccarri caviar
    • 1/8 tub coriander cress
    April 22, 2011, By Andre Garrett

    Method

    Marinated Salmon
    1. Marinate the salmon for 8 hours
    2. Remove and wash with cold water
    3. Dry and vac pack
    Avocado Puree
    1. Peel and dice 6 avocados
    2. Place into the blender; add the juice of lemon along with the water (to help the puree turn in the blender)
    3. Pass and season to taste
    4. Keep covered to prevent oxidisation
    Fennel Compote
    1. Cook the fennel sous vide at 85 degrees for 6 hours
    2. Take the cooked fennel and finely dice.
    3. Sweat with the butter; add the orange juice and vinegar. Cook until the liquid has reduced to syrup.
    4. Check the seasoning and chill.
    Lemon Dressing
    1. Sweat the shallots – without colour
    2. Add the lemon juice and zest – reduce by half
    3. Add the vinegar and reduce by a third
    4. Take off from the heat, whisk in the lemon oil
    5. Check the seasoning and chill
       

    Marinated Loch Duart Salmon and Dorset Crab / , , / Andre Garrett 769