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Nori Crusted Loch Duart Salmon
Created by Chris Graham, Grayshott's Head Chef, this dish is packed full of nutritional goodies.
The salmon is high in protein and high in omega 3 oils which we normally lack. These oils are not only good for heart health but are now thought to combat depression and protect against Alzheimers.
The nori ( a type of seaweed) is rich in iodine, as well as high in Vitamins A, C, B2 and potassium.
Pumpkin is a very low calorie vegetable - approximately 20 Kcals/100g. it is high in potassium, magnesium (the anti-stress mineral) and iron. It contains lots of beta-carotene (vitamin A) which is a potent anti-oxidant believed to help protect against cancers.
All in all this is a very healthy, feel good dish!
Nori Crusted Loch Duart Salmon, Spiced Pumpkin Risotto, Caramelised Fennel, Wild Cress
Serves 1
Ingredients:
Nori Crust
- 1 sheet of Sushi Nori
- 1 gram coriander seeds
- 1 gram pink peppercorns
- 1 gram white peppercorns
Spiced Pumpkin Risotto
- 60 grams Arborio rice
- 40 grams orange flesh pumpkin
- 1 pint of chicken stock
- Half a chopped shallot
- 1 tablespoon parmesan
- 1 tablespoon white wine
- Quarter of a teaspoon mixed spice
- Olive oil
- Salt and pepper
Caramalised Fennel
- 1 fennel bulb
- Olive oil
- Salt and pepper
Herb Vinaigrette
- Small bunch of: Dill, Coriander and Chervil
- 50ml Omega 3 oil
- Juice of half a lemon
- Salt and pepper
To Garnish
1 bunch of wild watercress
Cooking Method
For the Nori Crust crush all the ingredients together with a pestle and mortar. Then coat the salmon fillet on all sides and set aside to chill in the fridge for 30 mins.
Next, cut the pumpkin in to 2cm cubes and mix in a bowl with the mixed spice, salt and pepper and a drizzle of olive oil until the pumpkin is lightly coated. Place on a baking tray and roast in the oven for 15 mins at 160 degrees centigrade until the pumpkin is soft to touch.
To make the risotto finely chop the shallot and sweat down in a pan with a small amount of olive oil. Add the Arborio rice to the pan and cook for 2 mins on a low heat. Add 1 tablespoon of white wine and cook until all of the wine is absorbed. Add enough chicken stock to just cover the rice, then leave to cook on a low heat. Once the stock is absorbed add some more and continue until the stock has gone. Take care not to stir the risotto too much during this process. When all of the stock is added the rice should be soft to bite, if not then add a small amount of stock until the correct consistency is achieved. Take off the heat and put aside to rest.
For the fennel, strip off the tough outer leaves of the bulb and cut into 4 quarters. Bring a pan to the boil and blanch the fennel for 4 minutes then remove and place on an absorbent piece of kitchen towel. In a frying pan, add a little olive oil. Place the fennel flat side down and cook on a medium heat for 5 minutes until they take on a golden colour. Turn over and cook the other side. Remove from pan and lightly season with salt and pepper.
For the vinaigrette add all of the ingredients together and blend with a hand blender.
To finish:
Drizzle a small amount of olive oil in a pan over a medium heat. Add the salmont fillet and cook for 6 mins until one side is cooked. Turn over and cook the other side for a further 6 mins. Remove the pan off the heat but leave the salmon in the pan as this will continue to cook gently.
Add the pumpkin to the risotto along with a drizzle of olive oil and a tablespoon of parmesan. Season to taste.
Place the risotto on the plate with the fennel, add the salmon fillet and garnish with wild watercress and a drizzle of herb vinaigrette.
