Shetland Salmon with a soft poached egg
Ingredients:
4 slices Shetland salmon, skin on
500g risotto rice
100ml white wine
200ml fish stock
100g hedgehog mushrooms, sautéed
4 free range chicken eggs
1 tbsp shallots, finely diced
pinch of fresh saffron
dash of vingear
Avruga (herring caviar)
Season the salmon and fry skin down in a hot pan. Do not turn.
In a separate pan, fry the shallots until soft but do not colour, add the rice and the saffron then deglace the pan with the white wine and slowly add the fish stock a small amount at a time. Cook the rice until al dente and add a whisper of cream and season.
In another pan, poach the eggs in water with the dash of vinegar.
To serve
In a large bowl place a spoonful of the risotto. Place the fillet of fish on top of this with a spoonful of the sautéed mushrooms. Place the poached egg on the top of this and then a little of the Avruga. Break the egg yolk just before serving.
- Roast Shetland Salmon, Mozarella, Tomato and Burnt Onion Chutney
- Fillet of Shetland Salmon with Cheesy Polenta, Sweet Chilli Sauce and Salsa Mexicana
- Avruga Salmon Rosti
- Grilled Marinated Shetland Salmon with an orange and mint aioli.
- Assiette of Shetland Salmon
- Shetland Salmon with a soft poached egg
- Seared Shetland Salmon with Walnuts and Thyme
- Roast Shetland Salmon, Wilted Spinach and a Vermouth, Tomato and Chive Sauce
- Shetland Salmon, Crispy Bacon Tarte Tatin
- Sauteed and Braised Shetland Salmon Oriental Style
- Confit of Shetland Salmon with Savoy Cabbage and an Orange and Dill Sauce
- Avruga Endive
- Avruga Tomatoes
- Steamed Salmon and Spinach Parcel with Pesto Butter
- Fish cakes
- Roasted pave of plum smoked Shetland salmon on slow cooked tomatoes and a veloute of horseradish.