LIVE24SEVEN // Wining & Dining The Kings
Head chef of The Kings in Chipping Campden, Ian Percival shares with us his recipe for a fabulous Summer dish, try it at home then experience the real thing.
www.kingscampden.co.uk
SALMON MI CUIT, CHICORY JAM, CAVIAR, CUCUMBER
Salmon: 250g of salt 250g of sugar 5g of star anise 10g of coriander seeds 1/2 lemon zest 1/2 orange zest 1/2 lime zest 1 whole side of salmon
Method: Take the skin off the salmon, trim off any brown bloodline and cut into strips from front to back. Mix all the other ingredients together and cover the salmon with the salt mixture and leave for 35 minutes. When the time is up wash the salmon off and dry with a towel. When the salmon is dry you can either vacuum pac the rolls separately or tightly cling film and cook at 41 degrees for 1 hour.
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Chicory Jam: 1 onion, finely diced 1 clove garlic, chopped 5 heads chicory, finely sliced 2 oranges, zest and juice 150g caster sugar 250ml dry white wine
Method: Put all ingredients into a pan and cook on a low heat stirring frequently until the mix has reduced and become sticky like jam, take off the heat and chill
Cauliflower Puree: 1 head cauliflower 1 litre milk
Method: Cook the cauliflower in the milk until tender, when cooked blend to a smooth puree consistency.
Pickled Cucumber: 100ml white wine
100ml white wine vinegar 100g sugar 2 star anise 5 peppercorns 1 cucumber
Method: With a peeler peel the cucumber into ribbons lengthways, put a few ribbons aside to use to wrap the salmon, bring the rest of the ingredients to the boil until the sugar dissolves, take off the heat and chill. When the pickling liquor is cold pour it over the cucumber ribbons to pickle.
To Serve: Cauliflower puree, Avruga caviar, Rolled pickled cucumber ribbons, 2 small quinelles chicory jam, Sauteed shitake and shemiji mushrooms, Salmon wrapped in raw cucumber ribbons
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