Wild Salmon Fillet, wilted Southport samphire, garlic sautéed langoustines, Blackpool tomato caviar

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 5th July 2013
North West Young Chef of the Year

Wild Salmon Fillet, wilted Southport samphire, garlic sautéed langoustines, Blackpool tomato caviar

Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the wild salmon fillet, wilted Southport samphire, garlic sautéed langoustines, Blackpool tomato caviar recipe below, as tried and tested by professional chefs - why not give it a try?

Ingredients

  • 2x 6oz wild salmon fillet
  • 100g x Southport samphire
  • 1x bay leaf free (restaurant garden)
  • 6x langoustines
  • 500g x Blackpool tomatoes
  • 2x cloves of garlic
  • 3g x sodium alginate
  • 5g x calcium chloride
  • 400g x unsalted butter
  • 2x lemons
  • 1x vanilla pod

Method

Wild sea Trout:
Scale, fillet and pin bone the trout
Portion into 6oz pieces
When cooking cook skin side down until golden
Turn over and finish with lemon juice and butter
Samphire:
Brunoise shallot
Sweat in a pan until cooked
Add the samphire and cook quickly
Season with salt and lemon juice
Langoustines:
Blanch and peel langoustines
Peel and mince the garlic
Sauté langoustines in butter and minced garlic
Finish with lemon juice
Tomato Caviar:
Puree the tomatoes with water
Pass through a fine sieve
Add sugar and seasoning
Whisk into the mixture sodium alginate
Form a cold water bath of calcium chloride and water
Using a syringe drop the mixture into the water bath to form caviar pearls
Refresh in cold water
Lemon and vanilla foam:
Mix cream, milk, lemon zest and anise together
Slightly heat and cover to infuse
Strain mixture and foam

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.