Diana's starter as part of her Finale menu
Ingredients
- 300 g fresh centre cut salmon fillet
- 50 ml jameson whisky
- 30 g fresh tarragon
- egg yolk (2)
- 50 g frozen peas(petit pois)
- 240 ml groundnut oil
- 1 clove garlic
- 1 cucumber
- 4 radishes
- 2 tblsp mint leaves
- 2tbsp dried dill
- 1 orange
- 1 lemon
- 250 g granulated sugar
- 1 tblsp mustard seeds
- 1 tblsp coriander seeds
- 1 tblsp dijon mustard
- 50 g maldon seasalt
- 50 ml white wine vinegar
- 2 tblsp liquid glucose
- 150 ml champagne
- bunch of watercress, bunch of baby rocket
- 2 tblsp rapeseed oil
- 2 tblsp baby capers
- ground black pepper
- 50 ml crème fraiche
- borage flowers
Method
- Salmon :
- Trim the belly of salmon into 4cm/10cm pieces(2). Take skin off,check for bones.
- Place 2tbsp Maldon seasalt ,1 tbsp sugar,zest of orange and zest of lemon,dill on top of the salmon fillets and rub it with your hands,so it is evenly coated.
- Place salmon into a large plastic bag,pour 50ml jameson into the bag and close the bag with the vacuum pack machine.
- Place marinated salmon bag into fridge for 2,5 hours.
- Pea and mint alioli:
- Blanch 50g frozen peas for 2 minutes,refresh in iced water and drain.
- Place egg yolk,1 tbsp Dijon mustard,salt pepper,1 tbsp lemon juice into food processor(or if you make mayonnaise by hand-into a bowl)
- Slowly add 240ml groundnut oil and whisk/blitz until emulsifies,it may take 2 minutes.
- Add peas and mint,blitz it in food processor until light green in colour.30 secs.
- Pass it through fine sieve,check for seasoning and refridgerate it until serving.
- Crème Fraiche:
- Mix 50ml of good quality crème fraiche with a tbsp. of lemon juice and season with salt and pepper. Set into the fridge until serving.
- Pickled cucumber:
- In a medium saucepan heat 100 ml water and place 100g sugar just until sugar has dissolved.
- Take it off the heat and add 50ml white vine winegar,1 tbsp coriander seeds and mustard seeds and half tsp salt.
- Finely slice cucumber(skin on) and place it into the pickeling liquid.
- Pour cucumber and some of the juices into a large vacuum bag and seal it.
- Refridgerate it until serving.
- Sorbet:
- Put 250ml water,75ml champagne ,125 g sugar,30g fresh tarragon leaves and ½ tsp glucose into a small saucepan,and simmer for 3 minutes until flavours infuse
- Strain and cool completely before you place liquid to ice cream machine and churn for 15-20mins.Keep it in airtight container until serving.
- Plating: Slice salmon into thin strips,slice radish,pick salad leaves and decorate the plate with pea aioli, crème fresh,baby capers and pickle. Place a quennell of sorbet on top.
