Scottish Salmon with Beet Gel

Oil Poached Scottish Salmon | Dill Oil | Beet Gel
by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Work Sharp Culinary and FOH.


SCOTTISH SALMON

INGREDIENTS

  • 1 ea. Salmon Filet
  • 1 quart Oil
  • 2-3 springs Dill

METHOD

  1. Place oil and dill in a pot.
  2. Poach salmon in oil at 113-117˚F for up to 20 minutes.

DILL OIL

INGREDIENTS

  • 1 bunch Dill
  • 2-3 cups Oil

METHOD

  1. Place dill in Vitamix® blender and blend with oil.
  2. Strain slowly through a fine mesh strainer, coffee filter, or cheesecloth.

BEET GEL

INGREDIENTS

  • 2-3 small Beets
  • 1 tbsp. Balsamic Vinegar
  • pinch Xanthan Gum
  • 1 tsp. Agar Agar

METHOD

  1. Purée peeled and cooked beets in Vitamix® blender.
  2. Add water to loosen purée followed by balsamic and xanthan gum.
  3. Place beet purée in a pot with agar agar, boil until thickened.
  4. Strain through fine mesh strainer or tamis and let cool to form a gel.
  5. Place beet purée back in Vitamix® blender and blend until smooth.

TO ASSEMBLE

INGREDIENTS

  • Fresh Dill
  • Finishing Salt

PLATING METHOD

  1. Place beet gel dots and poached salmon on a FOH® plate.
  2. Garnish with dill oil, fresh dill, and finishing salt.