Scottish Salmon with Beet Gel with Work Sharp Culinary and Chef’s Roll

A simple dish that really let’s the ingredients shine, Scottish Salmon is the perfect dish for the foodie crunched for time. A sharp knife and the beautiful colors of dill and beet make for a presentation that’s as stunning as it is elegant.


 

SCOTTISH SALMON

INGREDIENTS

Salmon Filet
1 quart Oil
2-3 springs Dill

METHOD

  1. Place oil and dill in a pot.
  2. Poach salmon in oil at 113-117˚F for up to 20 minutes.

DILL OIL

INGREDIENTS

1 bunch Dill
2-3 cups Oil

METHOD

  1. Place dill in blender and blend with oil.
  2. Strain slowly through a fine mesh strainer, coffee filter, or cheesecloth.

BEET GEL

INGREDIENTS

2-3 small Beets
1 tbsp Balsamic Vinegar
pinch Xanthan Gum
1 tsp Agar Agar

METHOD

  1. Purée peeled and cooked beets in blender.
  2. Add water to loosen purée followed by balsamic and xanthan gum.
  3. Place beet purée in a pot with agar agar, boil until thickened.
  4. Strain through fine mesh strainer or tamis and let cool to form a gel.
  5. Place beet purée back in blender and blend until smooth.

TO ASSEMBLE

INGREDIENTS

Fresh Dill
Finishing Salt

PLATING METHOD

    1. Place beet gel dots and poached salmon on a plate.
    2. Garnish with dill oil, fresh dill, and finishing salt.

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