Chef Keith Mitchell has been in the kitchens of the Grand Hotel since 1989. He first arrived to open the fine dining Mirabelle Restaurant and soon became a popular and notable chef in town. Twenty six years on, he is now overseeing all elements of the cooking throughout the hotel. This includes serving to Lounges, Room Service, Health Club and all function rooms. He has lost count how many wedding breakfasts he has done!
Recently Chef was asked to provide a speciality dish for submission in a new cook book. This dish is a particular favourite and he feels is easy to do at home. So in true Blue Peter style we give you 'Chef Mitchell's Homecured Salmon Gravadlax with Poached Duck Egg, Hollandaise Sauce and Asparagus'.... sounds absolutely delicious....
The preparation time is approximately 30 minutes, curing time is 48 hours and eating time.....very little indeed. So off we go
For the Gravadlax (makes 8 portions)
800g Whole skin on, pin boned and trimmed Salmon fillet (no tail)
100g Coarse Sea Salt
100g Demerara Sugar
2 large raw Beetroot, peeled and coarsely grated.... time for the Spiraliser if you have one!...
Finely grated zest of 2 Lemons
Finely grated zest of 1 Orange
1 bunch of fresh dill, chopped with stalks
50ml Vodka
1 Teaspoon freshly milled White Pepper
- Cut the Salmon fillet in half
- For the cure, mix all the other ingredents together well in a large bowl
- Roll some cling film across a cutting board and place 25% of the cure onto the cling form
- Put one of the Salmon pieces onto the cure, skin side down
- Place another 50% of the cure onto the Salmon flesh and spread evenly over
- Place the other piece of Salmon on top, skin side up
- Add the final 25% of the cure and spread over the top skin
- Wrap tightly, rolling in serveral layers of cling film
- Leave the ends of the cling film open to allow liquid to drain away. Place in an unstainable dish with another weighted dish on top to press. Refrigerate
- After 24 hours drain away any excess liquid, turn, press and refrigerate again
- After a further 24 hours unwrap the Salmon and brush off. Very lightly rinse with water and dry with a paper towel
- Thinly slice the Salmon at a 45% angle. It is now ready to use
Hollandaise Sauce (makes 8 portions)
400ml of good quality White Wine Vinegar
8 crushed White Peppercorns
1 sprig of Tarragon
5 Egg Yolks
400g melted clarified unsalted Butter
Juice of half a lemon
- Simmer the vinegar with the peppercorns and tarragon in a stainless steel pan until almost dry, remove from the heat, discard the tarragon and allow to cool
- Add 25ml of water with the Egg yolks and whisk continuously in a Bain Marie of almost simmering water until moderately thickened (Sabayon). Do not pause whisking whilst over the heat
- Remove from the heat and continue whisking until cooled to approximately 30 -35 degrees celsius (luke warm)
- The melted butter should be of a similar temperature. Very gradually add the butter whilst continuing to whisk vigorously. Add a little Salt and the Lemon juice to taste.
- Pass through a muslin cloth or fine strainer. Adjust the consistency if necessary with a little hot water
- Keep lukewarm and covered in cling film
Asparagus Tips (makes 8 portions)
24 pieces/ approximately 800g
- Leaving the top 3" lightly peel the remaining stalk of the Asparagus and trim to 4 - 5" in length
- Simmer in salted water until just tender with a knife point
- Drain and plunge into iced water
- Reheat in boiling salted water for 1 minute as required
Duck Eggs (makes 8 portions)
8 very fresh Duck Eggs
- Gently boil 10 parts water to 1 part White Wine Vinegar in an open pan
- Break the Eggs into the water and simmer for approximately 4 minutes until the white is firm but the yolk is still soft
- Remove the Eggs with a perforated spoon and lower into ice cold water. Trim off the loose edges
- Reheat in very hot salted water for 1 minute as required
- Drain on a clean cloth before serving
To assemble....
Arrange the sliced Gravadlax on a plate and carefully place the hot poached Egg. Coat the Egg with the warm Hollandaise Sauce. Garnish with the hot Asparagus Tips
So there it is..... We guarantee you will love it!