ROAST SCOTTISH SALMON, PEA PURÉE, HAZELNUT AND MINT BUTTER
From 9pm
SERVES 4
By Walter Ishizuka
800g Scottish salmon fillet 200g Fresh garden peas 30ml Double cream 50g Unsalted butter 1 White onion 20g Hazelnuts, blanched and peeled Olive oil - for drizzling ¼ Bunch fresh mint Salt, Pepper 1 Lemon METHOD - Bring the water to the boil and boil the peas for approximately 8 minutes. Drain well and set aside. Warm half the butter in a pan and stir in the cream and seasoning, then add the peas and heat gently. - Cut the salmon into four portions. Coat a pan with a thin film of olive oil and heat on a very high setting. Sear the salmon, skin side down until crispy. Turn over, reduce the heat and cook for a further 3 minutes, or to your taste.
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njoy Chef Walter’s summer menu created with fresh seasonal ingredients including delicious, seasonal British strawberries. New dishes to inspire you include a Roast Loch Fyne Salmon or Suckling Pork Belly with Trofie Pasta and Mangetout. 18
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- Pass the pea and cream mixture through a chinois or mix in a blender until you obtain a smooth purée.
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- Melt the rest of the butter in a pan, add the chopped mint and the chopped hazelnuts. - Place a quenelle of pea purée onto each dish. Please the salmon fillet on top, then drizzle with the butter and hazelnuts. Garnish with mint, pea shoots and a slice of lemon. 19
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