Killary Salmon Dreadnought

Pay close attention to the order of work.

Ingredients


  • killary smoked salmon

Pickled pears (makes 1l jar)
  • 1 kg conference pears (the hardest, smallest ones you can find)
  • 350 g soft light brown sugar
  • 275 ml white wine vinegar
  • 275 ml cider vinegar
  • 1/2 a lemon, cut in to thin slices
  • 1 tsp juniper berries
  • 1 tblsp mixed pepper berries

Croquettes
  • 100 g finely chopped dulse seaweed
  • 3 large rooster potatoes
  • salt and white pepper to taste
  • 500 g flour
  • 6 eggs, beaten with a whisk
  • 100 ml milk
  • 500 g panko breadcrumbs

For the vinaigrette
  • 6 egg yolks
  • 400-500 ml olive oil
  • 100 ml white wine vinegar
  • juice of 2 lemons
  • salt and pepper

Method

For the pickled pears
  1. Put all the ingredients except the pears in a large saucepan and place it on a low heat, allowing it to come slowly to the boil. Give everything a whisk round from time to time to dissolve the sugar crystals.
  2. While that's happening, peel the pears. They need to be pared very thinly. This means using either a very sharp knife or, best of all, a really good potato peeler.
  3. Take off all the peel but leave the stalks and the base florets intact. As you peel each pear, plunge it into a bowl of cold water. Then, after peeling them, check that the sugar has completely dissolved into the vinegar, drain the pears and add them to the saucepan.
  4. Bring everything up to a gentle simmer and let the pears cook for about 20 minutes or until they look slightly transparent and feel tender when tested with a small skewer.
  5. In the meantime, the jar should be washed thoroughly in warm, soapy water, rinsed, dried and heated in a moderate oven for 5 minutes.
  6. Then, using a draining spoon, transfer the pears and slices of lemon to the clean jar.
  7. Now boil the syrup furiously for about 5 minutes until it's reduced to about 425mls and pour in enough to fill the jar right up to its neck and completely cover the pears.
  8. Then scoop out the spices and add them to the jar as well. Any leftover syrup can be discarded.
  9. Cover and seal the jar and, when the contents are completely cold, wipe and label it and store it in a cool dark place for about 1 month before using. The pears will keep well for 6 months.
For the vinaigrette
  1. Add the yolks, salt, pepper and lemon juice to a food processor. Blend, then add vinegar, and in a very slow and steady stream add the oil. Once you've reached desired consistency, stop. Adjust the seasoning, chill.
  2. NB - the more oil you add the thicker the dressing will become. If it gets too thick, blend in a little boiling water and adjust the seasoning.
For the fish
  1. Wrap salmon in cling film and steam for 12 minutes at 66ºC, allow to cool, then serve at room temperature pressed into a ring mould. Or alternatively, poach the salmon in water with lemon for 12 minutes; ensure water is not boiling, as a light simmer is all that's required.
For the croquettes
  1. Boil the potatoes in salted water. Whilst they are boiling, soak the dulse (only if too salty) in cold water. Now mix the beaten egg with milk and season.
  2. Set up three bowls for your pane station - in a straight line and touching you should have a bowl of flour, followed by the egg wash then the panko.
  3. Drain off the cooked potato, place back on to remove excess moisture. Pass through a moule or fine potato masher. Add the dulse and adjust seasoning. If too dry add a little butter but only enough to allow the potato cakes to bind. They must not be too wet!
  4. Mould the croquettes into your desired shape. Pass through the flour, then egg, then breadcrumbs.
  5. Deep fat fry at 170ºC degrees for approximately 4 minutes and finish in a pre-heated oven at 175ºC for 3 minutes.

Notes:

Tom McGurk: The order of work should be: Get the potatoes on to boil and set up the pane station. Prep the salmon. Make the croquettes but don't cook. Steam/poach the salmon. Start the dressing. Cook croquettes. Serve and finish with the lemon oil.





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