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
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