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.