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