Pan-fried Scottish salmon with a root vegetable puree, mushrooms and red wine sauce
Barry Bryson is one of Scotland’s foremost private chefs. As the go-to chef for luxury brands like Louis Vuitton and many celebrities in Scotland, he has catered for a diverse range of events, venues and parties and specialises in using the very best fresh seasonal produce.
Find out more about Barry Bryson’s catering at http://cateredinburgh.com.
Ingredients: Serves 4
800g of Fresh Scottish Salmon fillet, cut into quarters
1 medium celeriac
3-4 medium parsnips
1 small white swede
2 fresh bay leaves
Handful of mixed hardy herbs (rosemary and thyme)
250g of mushrooms, washed, dried and quartered
60ml olive oil
100g butter
For Red Wine Sauce:
½ bottle of red wine
2 peeled cloves garlic
5 tbsp of balsamic vinegar
300ml of beef stock or a vegetable stock
25ml butter
Method:
1. Put a medium to large sized steamer section pan on to boil and add salt and your herbs and bay leaf to the water, bring to a boil and leave to simmer.
2. Peel and cube your celeriac, parsnip and swede into inch size chunks. Add cubes to the steamer above the stock for around 7-8 minutes until just cooked. Next mash just under half of the butter (40g) into the vegetables, sprinkling lightly with salt as you go. Transfer into a bowl and puree, gradually adding around 50ml of olive oil until you have a smooth paste.
3. For the sauce, chop the garlic into 8 chunky pieces and sauté gently in a little olive oil for a couple of minutes. Next add the vinegar and cook until it has almost evaporated. Then add your red wine and cook until the liquid has reduced by two-thirds. Add 300ml of beef stock, reducing it again by two-thirds.
4. Remove the pieces of garlic with a spoon and whisk in 25ml of butter. The set aside.
5. Rub salmon with some salt, pepper and the remaining olive oil and start to heat a non-stick saucepan. Add 40g of the remaining butter to the pan and place the salmon skin side down into the pan. Cook for 4 minutes on a moderate heat. Meanwhile heat another saucepan the same way and add the remaining butter, mushrooms and a little seasoning.
6. Re-heat your puree and the sauce.
7. Turn the salmon over and carry on cooking for a few more minutes with the mushrooms.
8. Serve as suggested in the photo and garnish with some herbs.
In association with Taste Communications.
www.tastecommunications.co.uk
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