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The Roost Restaurant

Pan Fried Salmon, Shony Seaweed & Lemon Risotto

Surf Clams, Tomato Crisps & Brown Shrimp Butter

Ingredients:

Salmon

  • 2 salmon fillets (scaled, skin on, 200g each)
  • 2 tablespoons rapeseed oil

Shrimp Butter

  • 2 tablespoons cooked & peeled brown shrimps
  • 1 tomato (blanched, peeled, quartered, deseeded & chopped)
  • 1 tablespoon baby capers (rinsed)
  • 1 teaspoon finely chopped chives
  • Juice of half a lemon
  • 50g unsalted butter

Risotto

  • 2 tablespoons grated fresh parmesan
  • 100g banana shallot (finely diced)
  • 1 tablespoon rapeseed oil
  • 1 clove garlic (peeled and crushed)
  • 60ml dry vermouth
  • 200ml chicken, fish or vegetable stock
  • 1 tablespoon shony seaweed

Surf Clams

  • 16 surf clams
  • 60ml vermouth

Lemon Confit

  • 1 lemon, peeled and juiced
  • 100m water

Method:

Surf Clams

  • Pour the vermouth into a pan and bring to the boil
  • Add the clams and cover. Cook until fully open (3 – 5 minutes)
  • Pour the clams and the cooking liquor onto a tray and set aside to cool
  • Strain the clams through a sieve and set the clam juice aside to add to the risotto when finishing

Salmon Fillet

  • Warm pan until smoking
  • Add oil and place salmon in pan flesh side down
  • Turn salmon over and gently press down so that the fish does not curl up and stays flat
  • Cook for approx 1 minute
  • Place in oven at 200 degrees for approx 5 minutes
  • Remove from oven and add all the shrimp butter ingredients to the pan (except the lemon juice and the chives)
  • Return to the oven and cook for a further 2 minutes. Remove from the oven, squeeze over the lemon juice, add chives and clam meat

Lemon Confit

  • Peel and julienne one lemon skin
  • Add to a pot of boiling water then turn down heat and simmer for 15 minutes
  • Strain and refresh in cold water, pat dry and set aside

Risotto

  • Warm rapeseed oil in a heavy based pan and add shallots and garlic
  • Sweat for 2-3 minutes then add the rice and sweat for a further minute
  • Add enough water to cover the rice and turn the gas to full
  • Once boiling turn down to a simmer and as the rice absorbs the liquid continue to rehydrate with the stock
  • Repeat this process for approx 8-10 minutes then strain the rice through a colander reserving the liquor
  • Spread the partially cooked rice thinly on a large tray and cool as quickly as possible then set aside

PUTTING THE DISH TOGETHER

  • Put the par cooked rice, clam juice, seaweed and lemon confit in a pot and bring to the boil
  • Add the butter and parmesan and stir with a wooden spoon until incorporated and you get a nice glossy appearance
  • Spoon this into the centre of a serving bowl and top with the cooked salmon
  • Spoon the shrimp butter and clams over the salmon and around the risotto.

The Roost Restaurant, Forgandenny Road, Bridge of Earn, Perthshire
T: 01738 812111
E: This email address is being protected from spambots. You need JavaScript enabled to view it.

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