Local Success In Rotary Young Chef Competition With Glenarm Salmon

June 29, 2018

Having successfully secured one of only 8 finalist, places from an initial entry of 8,000, Adam served his Glenarm Salmon on a bed of Strangford Samphire, Comber Purple-Sprouting Broccoli accompanied by a Horseradish creme fraiche, Balsamic-glazed Vine-Roasted Tomatoes and Comber fondant potatoes finished with a drizzle of Broighter Gold Rapeseed Oil.

SERVES 2

Ingredients

• 2 fresh Glenarm salmon fillets skinned and pinned boned.
• 80g of butter and extra for samphire.
• 1 garlic clove.
• 500 ml of chicken stock.
• Bunch of thyme.
• 3 tablespoons of balsamic vinegar.
• 3 tablespoons of sugar.
• 6 local potatoes cut into fondant shaped potatoes.
• Broighter gold Rapeseed oil (For drizzling and cooking).
• 8 stems of purple sprouting broccoli.
• Large handful of local Strangford samphire.
• 150 g of panko breadcrumbs.
• 1 teaspoon of fennel seeds.
• Flat leaf parsley finely chopped.
• 100g of crème fraiche.
• ½ a lemon juiced.
• 1 tablespoon of horseradish sauce.
• 1 fennel bulb chopped into quarters and peeled into ribbons and place in iced water.

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Method

1. Toast the fennel seeds and set aside. Cook off the panko bread crumbs in Broighter Gold rapeseed oil until golden brown and place on kitchen paper. Crush and add the fennel seeds and flat leaf parsley. Season well.
2. Make the balsamic glaze by adding together the balsamic vinegar and sugar and cook off until sugar dissolves.
3. Place the butter in a pan until foaming adding in the smashed garlic clove and fondant potatoes.  Cook for 5 minutes on each side being careful not to burn the butter, then after the ten minutes add in 500 ml of chicken stock and the thyme and simmer until tender.
4. Place the salmon and tomatoes on a tray and drizzle with Broighter gold Rapeseed oil and season well. Cook in the oven at Fan 180c for 9 minutes.
5. In a bowl mix together the horseradish, crème fraiche and lemon juice, season well.
6. Steam the broccoli for 3 minutes or until tender.
7. In a small frying pan add a knob of butter, once foaming add samphire until all is coated in butter for 30 seconds.
8. Remove salmon and dip the tomatoes in balsamic glaze.
9. Place the salmon on a bed of broccoli and samphire. Place the three fondant potatoes evenly around the plate. Place the tomatoes on top of the salmon and quenelle the crème fraiche and place on top of salmon. Drizzle with Broighter Gold Rapeseed oil and serve.

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