{"id":282,"date":"2014-05-08T10:21:30","date_gmt":"2014-05-08T10:21:30","guid":{"rendered":"https:\/\/lochduart.com\/?post_type=recipes&#038;p=261"},"modified":"2020-11-12T22:08:23","modified_gmt":"2020-11-12T22:08:23","slug":"special-recipe-of-loch-duart-salmon-from-executive-chef-alan-gibb-of-gleneagles-hotel","status":"publish","type":"recipes","link":"https:\/\/lochduart.com\/recipes\/special-recipe-of-loch-duart-salmon-from-executive-chef-alan-gibb-of-gleneagles-hotel\/","title":{"rendered":"Special Recipe for Loch Duart Salmon from Executive Chef, Alan Gibb of Gleneagles Hotel"},"content":{"rendered":"<p><strong>Loch Duart salmon<\/strong><br \/>\nBrine the salmon over night or minimum of 8 hours<br \/>\nSoak noodles in cold water<br \/>\nDrain well and fry in hot oil creating a disk<br \/>\nDrain on paper and hold for service<\/p>\n<p><strong>Sauce<\/strong><br \/>\nAdd shallots to vinegar and reduce until evaporated<br \/>\nAdd white wine and reduce by half<br \/>\nAdd letsh stock, szhewan pepper, bay leaves and reduce by half<br \/>\nAdd butter and emulisfy \u2013 keep warm<\/p>\n<p><strong>To serve<\/strong><br \/>\nSmoke the salmon for 8 minutes until translucient<br \/>\nWarm the vegetables and put on plate and top with salmon<br \/>\nCook pakchoi and top salmon<br \/>\nTop with rice noodles<br \/>\nAdd basil to sauce and serve<\/p>\n","protected":false},"featured_media":2630,"template":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Special Recipe for Loch Duart Salmon from Executive Chef, Alan Gibb of Gleneagles Hotel - Loch Duart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.com\/recipes\/special-recipe-of-loch-duart-salmon-from-executive-chef-alan-gibb-of-gleneagles-hotel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Special Recipe for Loch Duart Salmon from Executive Chef, Alan Gibb of Gleneagles Hotel - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"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 ... 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