Duck fat confit salmon, mussel stock braised, BBQ leeks & asparagus, brown butter hollandaise
Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair
Reduction
Ingredients
100ml cider vinegar
75ml gooseberry wine
1 small shallot (peeled & diced)
1 bay leaves
Pinch black peppercorns
2 parley stalks
1 thyme sprig
Method
Add all ingredients to a pan, place over a medium heat and reduce to 2 tbsp.
Brown butter hollandaise
Ingredients
100g brown butter (passed through cheese cloth, warm and melted)
1 egg yolk
1whole egg
Above reduction
2 tbsp. water
Method
Whisk everything together in a metal bowl, except the butter. Whisk and cook of light simmering water. Make sure the bowl doesn’t touch the water. Cook until light and holding the sabayon. Remove from the heat, whisk in the brown butter. Season to taste with salt and lemon juice if needed. Keep covered and warm.
Cooked mussles
Ingredients
1kg mussels (de-breaded & washed, drained)
100g small diced carrot
100g small diced celery
100g small diced white leeks
100g small diced fennel
100g small diced shallot
3 cloves garlic lightly crush
3 sprig thyme
3 sprig parley stalks
100g butter
250ml gooseberry wine
Method
Large pan, which fits a tight fitting lid. Sweat down the vegetables, good pinch of salt and herbs in the butter, for 10 minutes over a medium heat. No colour. add the mussels, give a good mix, increase the heat to high. Add the wine, cover with a lid cook for two minutes, stir cook for two minutes or until the mussel have opened. Strained in to sieve, keeping the liquid, leave to cool. Pick mussel meat cover in cooking liquid, store in fridge up to two days. Liquid same keep in fridge for two days.
Garnish
Leeks burnt on a BBQ until tender and outside blackened, leave to cool. Peel outside and discard (can be dried out and blended, for leek ash), cut into portions
Asparagus removed woody part and small spears.
Mussel stock
Salmon skin scaled, fat & meat scraped off, washed. Dehydrated until dry, about 4-6 hours. Deep fry at 170 degrees C until crispy. Season with sea salt (great with spice or jerk seasoning)
Smoked mussels ketchup
Ingredients
200g smoked mussel meat
30g Dijon
1 lemon juice
60g yolk
400ml vegetable oil
Method
Blend with a stick blender, mussel meat, Dijon, lemon juice, yolk. Slow pour and blend in the oil. Season with salt. Pass.