Daniel Ashmore, Head Chef, The Pompadour by Galvin
Jasmine Poached Salmon with Pickled Endives and Orange Dressing
- 4 50g portions of Scottish Salmon, skin off
- 100g Isle of Skye sea salt
- 100g sugar
- 2l water
- 10 green tea and jasmine tea bags (sourced from Scottish supplier)
- 20ml Scottish rapeseed oil
- 2l orange juice
- 100ml Scottish rapeseed oil
- 50g sugar
- 75ml white wine vinegar
- 400ml orange Juice
- 4 endives
- Garnish (optional) of nasturtium leaves, hairy bitter cress and viola flowers
Make a brine 100g salt, 100g of sugar and 2l of water in a pot and bring to the boil. When boiling, add the tea bags, turn off the heat and allow to cool.
Once cooled, place each piece of salmon in the cold brine for 4 hours. Remove from the brine and place in a poaching bag with 20ml rapeseed oil and poach for 12 minutes at 50 degrees Celsius.
Make an orange dressing by passing 2 litres of orange juice through a sieve into a pan then reducing it to approximately 100mls. Be very careful not to burn it. Once cooled, add 100ml rapeseed oil and a pinch of salt.
To make the pickled endives, mix 75ml vinegar with 50g of sugar and 400ml of orange juice in a pan and bring to a boil. Cut each endive in half lengthways. Add the endives to the pan and remove from the heat. Leave to cool.
To serve, cut the endives to your desired size, and lay on the plate. Place the poached salmon on top and dress lightly with the orange dressing. Add the garnishes if you’ve chosen to use them and enjoy with a glass of chardonnay.