Crusted Tikka Salmon
- Preheat oven to 180C
- Remove the salmon skin using a sharp knife (deep fry the skin for garnish)
- Prepare tikka marinade by mixing greek yoghurt, tikka masala paste, oil and lemon juice. Apply the marinade evenly on to the salmon fillets
- Place the salmon on a baking tray and place in the oven for 8-10 minutes until flaky
- In a frying pan, saute the haggis in butter.
- Place a thin layer of haggis on the salmon
Clapshot
- Dice the vegetables and boil these in salted water until tender
- Drain and mash the vegetable and beat through butter. Keep some texture to the vegetables rather than making smooth.
- Add the seasoning and beat through. Finish off with some chopped chives
Creamy Mushroom Sauce
- Heat a pan and saute sliced mushrooms in butter. Add garlic & cook for 8 minutes
- Add white wine and simmer until the liquid evaporates
- Add whipping cream and simmer for 4 minutes
- Transfer it to a blender and blend it until smooth and creamy.
- In a pan, add the blended sauce and season it with cumin powder, salt & pepper.
Buttered Samphire
- Quickly blanch the samphire in boiling water for 2-3minutes. Ensure not to add any salt.
- Heat a pan and toss the blanched samphire in butter.
Makhani Cream
- Blanch and peel the tomato. In blender, blend the tomato with cashew nuts, oil, cloves & 3 tbsp of water until smooth
- In a hot pan, add butter and add cumin seeds until it crackles. Add ginger-garlic paste and saute for 30 seconds. Add chopped onions and saute for 2 minutes.
- Add in the blended tomato mixture, chilli powder, whipping cream, garam masala, kasuri methi and cook for 4-5 minutes on medium heat stirring occasionally.
- Season the sauce with salt and add honey and agar agar.
- Allow the sauce mix to cool and blend it until smooth. Pass it through a fine sieve.
Seafood Pearls
- Cool the oil in a beaker
- In a pan, boil water and add ½ cube or 12g of fish stock, add paprika powder and agar agar. Skim to eliminate any impurities
- Strain the mix and transfer the liquid to a syringe or squeeze bottle.
- Squeeze the liquid drop by drop into cold oil to form pearls
Plating & Assembly
- Take a large deep dinner plate and pour creamy mushroom sauce as base.
- Carefully shape clapshot into a rectangle block using a mold and place it in the middle to form a base. Sprinkle chives on the bed of clapshot
- Crust the tikka salmon with haggis and carefully place it on the clapshot
- Add drops of makhani cream and garnish with seafood pearls, crispy fried salmon skin, marigold petals, mustard cress and dill
- Place samphire on the base and sprinkle chives on the mushroom sauce to finish off the dish
