SEARED SALMON WITH SMOKED SALMON VELOUTE by Hebridean Food Company
DOUGLAS Stewart, a lobster fisherman’s son from North Uist, established The Hebridean Food Company in 2014. His passion for Hebridean produce started at an early age when his weekends were spent on fishing boats and sorting lobsters. His passion now is to ensure everyone in the UK is able to enjoy a true taste of the Hebrides.
The Hebridean Food Company’s online shop includes creel-caught North Uist lobsters and langoustines, as well as organic Highland beef and Blackface lamb from small Hebridean islands, some of the most remote pastures in the UK.
Ingredients (Serves 2)
2x 200g salmon fillets skin on
1 pkt of Hebridean Smoked Salmon Veloute sauce
20ml Rapeseed oil
20g butter
300g fresh buttery mashed potato
100g blanched sugar snap peas
60g carrot strips
Hebridean sea salt, to taste
Cracked black pepper, to taste
3g chopped parsley
METHOD
1 Make mashed potato and keep hot.
2 Season salmon fillet and brush with oil, place salmon onto squares of silicone paper skin side down.
3 Heat non-stick frying pan with rapeseed oil, place square of silicone paper into the pan.
4 Cook as normal. Once golden brown and crisp on skin side, turn salmon over on the paper and carry on cooking until ready.
5 Heat Smoked Salmon Veloute sauce as per instructions, add a little fresh chopped parsley if required.
6 Heat a non-stick pan, add 20g of butter and 50ml of water, season with salt and pepper.
7 Add in the sugar snap peas and carrot strips, season and cook for 2/3 minutes, drain and keep hot.
To serve: Take two hot plates and pipe mash onto the top at an angle. Arrange the sugar snap peas and carrot strips in front of the mash. Place the salmon to the front on top of the vegetables, spoon on the Smoked Salmon veloute sauce around the plate and serve immediately.
In association with Taste Communications.
www.tastecommunications.co.uk
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