Special Recipe for Loch Duart Salmon from Executive Chef, Alan Gibb of Gleneagles Hotel

Alan Gibb

Ingredients

Loch Duart salmon

  • Loch Duart Salmon - allow 150170gm per portion with skin
  • Water - 500ml
  • Sea salt - 50gm
  • Demerara sugar -50gm
  • Juniper berries -2gm
  • Rice noodles – 30 gm

Pickled Vegetable

  • lemon - 14
  • sherry vinegar 75ml
  • water 175ml
  • peppercorns 1 tsp
  • bay leaves - 1ea
  • shallots sliced - 75gm
  • carrots sliced - 75gm
  • white radish sliced -75gm
  • celery peeled sliced -35gm
  • fennel trimmed sliced 75gm

Sauce

  • chopped shallots 25gm
  • white wine -25ml
  • white wine vinegar - 25ml
  • bay leaves -1 pcs
  • fish stock -50ml
  • unsalted butter - 50gm
  • szhewan pepper 12 pcs
  • Basil – 1pcs

Method

Loch Duart salmon

Brine the salmon over night or minimum of 8 hours
Soak noodles in cold water
Drain well and fry in hot oil creating a disk
Drain on paper and hold for service

Sauce

Add shallots to vinegar and reduce until evaporated
Add white wine and reduce by half
Add letsh stock, szhewan pepper, bay leaves and reduce by half
Add butter and emulisfy – keep warm

To serve

Smoke the salmon for 8 minutes until translucient
Warm the vegetables and put on plate and top with salmon
Cook pakchoi and top salmon
Top with rice noodles
Add basil to sauce and serve