Alaska Seafood
Alaska Salmon, Chard Gem, Lemon, Late Season Tomatoes, Chive
by Sagar Desai – Head Chef, BaxterStorey
Ingredients
Serves 5
- Alaska Salmon
- 2 tins Alaska Pink Salmon (drained, skin & bones removed)
- Cornish sea salt, to taste
- Zest of 5 lemons
- Charred Gem Lettuce
- 5 baby gem lettuces (2 halves per portion)
- Olive oil
- Sea salt
- Pickled Shallots
- 1 banana shallot
- 300g white wine vinegar
- 150g sugar
- Pinch of Cornish sea salt
- Chive Mayonnaise
- 1 bunch chives
- 100g mayonnaise
- Lemon juice, to taste
- Salt
- Lemon Gel
- Juice of 5 lemons
- 50g sugar
- 1g agar agar (optional, for setting)
- Semi-Dried Tomatoes
- 1 punnet red cherry tomatoes
- 1 punnet yellow cherry tomatoes
- Olive oil
- Sea salt
- Compressed Radish
- 1 bunch breakfast radishes
- Lemon juice
- Pinch of sea salt
- To Garnish
- 1 punnet micro watercress
- 1 small jar salmon roe
Method
- Cut each baby gem in half and lightly coat with olive oil and sea salt.
- Char the cut sides on a hot BBQ or griddle pan until lightly coloured but still crisp.
- Set aside and keep warm.
- Drain the tinned Alaska salmon thoroughly, remove any skin and bones, and flake into medium-sized pieces.
- Season lightly with salt and lemon zest. Keep chilled until ready to plate.
- Finely slice the banana shallot into rings.
- In a small pan, bring the white wine vinegar, sugar, and a pinch of salt to a gentle simmer until dissolved.
- Pour over the shallots and leave to pickle for at least 1 hour (or overnight for best flavour).
- Blanch the chives in boiling water for 10 seconds, then refresh in ice water to retain their bright green colour.
- Blend the chives with mayonnaise until smooth.
- Adjust seasoning with lemon juice and a pinch of salt.
- Add the lemon juice and sugar to a small pan and reduce slightly over low heat.
- Whisk in agar agar, simmer for 1-2 minutes, then pour into a tray to set. Once cooled, blend to a smooth gel and chill until ready to serve.
- Halve the red and yellow cherry tomatoes, season with a little olive oil and sea salt.
- Place on a baking tray and dry in a low oven (90°C) for around 1 hour, until slightly shrivelled but still juicy.
- Slice the breakfast radishes thinly.
- Compress in a vacuum bag with a little lemon juice and salt to intensify flavour and colour. If a vacuum sealer isn’t available, lightly season and chill for 20 minutes.
- Plate and Serve.
