of Wild Scottish Salmon, Beetroot Jelly and Puree
supplied by Charlie Lockley, Boath House, nr Nairn
4 x 100g Wild Scottish Salmon fillets. (Skin left on, scaled)
40g sea salt
20g caster sugar
5g white peppercorns (crushed)
1 lime (zest of)
½ Lemon (zest of)
½ Orange (zest of)
500ml olive oil
3g agar agar
100ml red wine vinegar
400ml boiling water
4 x Quail
100ml extra virgin oil
50ml nut oil
15ml sherry vinegar
Lemon Juice (to taste)
Chives, baby beet shoots, chervil, fennel herb
For the salmon cure
the salmon is free of pin bones and scales, trim evenly.
Mix salt sugar,
zests and peppercorns together.
plastic tray large enough to just take all the salmon, place salmon
on top of mixture flesh side down. Cover and place in fridge for
Peel all the beetroot, put 200g to one side.
the remainder, put into a small pan with the red wine vinegar.
Bring to the
boil and reduce until nearly soft.
till smooth, pass though fine sieve.
mixture into two pans, you need 200ml of beetroot puree for the
jelly, place this back into a small clean pan add agar agar and
warm for 2 minutes, refresh under cool water, when cool peel.
Mix the olive,
nut oil, vinegar and lemon juice together, season
Wash the salmon
of its cure and pat dry.
Put the olive
oil into pan large enough to hold the 4 salmon pieces, and on
a low heat bring the oil to 50c, put in the fillets, cook for
Cut the jelly
into cubes and bring to room temperature.
raw beetroot with the vinaigrette and chives, check seasoning.
Warm the puree,
remove the salmon and pat dry, squeeze of lemon flesh.
Half the quails
Place a pile
of raw beetroot on plate, again make sure this is at room temperature,
puree and jelly with half an egg on top.
on raw beetroot and finish with dressed leaves and herbs.