Loch Duart Salmon Recipe with Oyster, Fennel and Wakame by Robin Gill

The oyster emulsion in this salmon recipe is an absolute winner. It’s also amazing served as a dip with some oysters in tempura or with a beef tartare.

It simply blew my mind and taught me to understand the nature of cooking fish. You will often hear chefs say that it takes great skill to cook fish. I slightly disagree. I believe it just requires an understanding.

Fish is delicate and in most cases should never be cooked at too high a temperature, otherwise the fish tenses up and an unpleasant white protein appears, which for me is an alarm bell screaming that I have overcooked the fish.

Ingredients:

Oyster Emulsion
– 100g banana shallots, sliced
– 200ml dry white wine
– 130g freshly shucked rock oysters (juice reserved)
– 150ml grapeseed oil
– 5 sorrel leaves
– 1 tbsp crème fraîche

Fried Wakame
– 200ml vegetable oil, for frying
– 50g dried wakame

– 250g cured salmon
– 8 pieces fennel kimchi
– dill fronds
– fennel fronds

Method:

1. Put the shallots into a saucepan and pour over the white wine. Place on a medium to low heat and boil until all the wine has evaporated. Remove from the heat and allow to cool.
2. Tip the shallot mixture and oysters into a blender or food processor and blend until smooth. While blending, gradually add the oil to make a mayonnaise consistency. Add the sorrel leaves and blend through, then blend in some of the reserved oyster juice to loosen the mixture. Stir in the crème fraîche. Keep the emulsion in the fridge until ready to serve.
3. For the fried wakame, heat the oil in a deep pan to 160°C. Fry the wakame for 1½ minutes or until crisp. Remove and drain on kitchen paper.
4. Portion the salmon into four pieces. Place a spoon of oyster emulsion on each plate and add a piece of salmon to the side. Arrange the fennel kimchi and fried wakame around the fish. Garnish with dill and fennel.

RECIPE FROM LARDER BY ROBIN GILL
Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of combining the best farm-to-table produce with those from a well-stocked larder. Charcuterie, fermenting, pickling, curing and smoking are just a few techniques included to create a healthy larder – which in turn will become your secret weapon in creating Robin’s inspiring and delicious dishes, including melt-in-your-mouth vension with pear and Jerusalem artichokes or Loch Duart salmon with oyster emulsion, fennel and wakame.
Each recipe is accompanied by stunning photography by Paul Winch-Furness.

Robin Gill Robin Gill

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