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.