• Welcome to Perth Farmers' Market

    Welcome to Perth Farmers' Market

    Perth Farmers' Market takes place the first Saturday of every month in King Edward Street, Perth, Scotland from 9am until 2pm
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  • Pick up some great local food & drink

    Pick up some great local food & drink

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    Please Contact Us

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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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