Loch Duart Salmon, Brixham Crab, Rye, Sorrel & Apple Juice by Russell Bateman

Russell Bateman

Russell Bateman

28th March 2014
Russell Bateman

Loch Duart Salmon, Brixham Crab, Rye, Sorrel & Apple Juice by Russell Bateman

Loch Duart Salmon recipe with Brixham Crab, Rye, Sorrel & Apple Juice. 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, Brixham Crab, Rye, Sorrel & Apple Juice by Russell Bateman recipe by Russell Bateman. (Photography by John Arandhara-Blackwell)


  • Cured & Poached Salmon
  • 1 side of Loch Duart Salmon, skinned and pinned boned
  • Maldon Salt
  • Coarse Sea Salt
  • Crab
  • Lemon Mayonnaise
  • 2 Egg Yolks
  • 1 Whole Egg
  • 1 dessert spoon Dijon Mustard
  • 2 Lemons juice and Zest
  • 200g Olive Oil
  • 300g Vegetable Oil
  • 100g Water
  • Salt
  • Sorrel Juice
  • 1 Bunch of Sorrel
  • 200ml Apple Juice
  • 200ml Water
  • 100g Ice


Cured & Poached Salmon
Sprinkle both sides of the salmon with salts, cover and marinade for 30 minutes. Wash in cold water and pat dry. Divide the salmon fillet down the middle and vac-pac. Cook at 40 degrees for 30 minutes. Drop into an ice bath to chill.
Bring a pan of water to the boil and add mirepoix and herbs, return to the boil and add the crab. Cook for 5 minutes and allow to-cool in the liquor. Pick down once it is cold.
Lemon Mayonnaise
Blend Eggs and mustard together, add oil slowly. Finish with lemon juice, Zest and water. Adjust Seasoning.
Take a stale loaf of rye bread and pulse it in the robot coupe, Once even in size drizzle with olive oil and bake until crisp.
Sorrel Juice
Place everything in the liquidizer and blend for 1 minute and pass through a fine sieve onto ice.

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