Loch Duart Salmon, Crispy Rock Oyster, Green Pepper and Cucumber

Shay Cooper

Shay Cooper

14th December 2016

Loch Duart Salmon, Crispy Rock Oyster, Green Pepper and Cucumber

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Loch Duart Salmon, Crispy Rock Oyster, Green Pepper and Cucumber recipe. As part of The Staff Canteen Live 2017, Shay Cooper will be creating the ⁣Loch Duart Salmon recipe with Crispy Rock Oyster, Green Pepper and Cucumber ⁣for his demonstration ⁣at the Great Hospitality Show - supported by Westlands, and in association with Wild Atlantic Prawns.⁣ If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-www.youtube.com/user/StaffCanteen

Ingredients

  • ⁣Green Pepper Relish:
  • 1 Green chilli
  • 1 Cucumber
  • 1 Green pepper
  • 1 Shallot
  • Malden Salt
  • Apple Vinegar
  • Sugar
  • ⁣Salmon Cure:
  • Malden Salt
  • Caster Sugar
  • Dill Stalks
  • Salmon fillet
  • ⁣Oyster & Cucumber Mayonnaise:
  • 50g Fresh Rock Oyster
  • 50g Oyster Juice
  • 50g Peeled Cucumber
  • 20g Apple Vinegar
  • Maldon Salt
  • 400g Extra virgin rapeseed oil
  • ⁣Green Pepper oil:
  • 500g Green Peppers
  • 280g Spinach
  • 100g Rapeseed oil
  • 100g Olive oil

Method

⁣⁣Green Pepper Relish:
Finely dice all ingredients (remove the seeds from the chilli and pepper).
Season with malden salt .
Allow to stand for 30 minutes.
Squeeze out the juice through a muslin cloth.
Season with the apple vinegar and sugar.
⁣⁣Salmon Cure:
Mix together sugar and malden salt to a 2:1 ratio. Mix with the dill stalks
Sprinkle liberally over the salmon and allow to cure under weight for 24 hours.
Wash the salmon and dry
Cut into portions.
Gently warm under the grill.
⁣Oyster & Cucumber Mayonnaise:
⁣Hand Blend all ingredients together.
Slowly add the oil creating an emulsion.
Pass through a tamis sieve.
Adjust the seasoning.
⁣⁣Green Pepper oil:
Blend until smooth.
Squeeze out all the juice through a muslin.
Mix the pulp with the both oils and 100g of the squeezed juice.
Bring to the boil.
Cook gently stiring till reaches 102˚C
Pass through a muslin on to ice.
Garnish with oyster leaves