Seared Scottish Salmon with parsnip puree and glazed root vegetables
Method
Did you know that Scottish Salmon tops menus in restaurants around the world and was the first foreign product to gain France's prestigious 'Label Rouge' quality mark? An international favourite dished up from our lochs!
Prepare the vegetables:
- Chop the turnip into small cubes, discarding the skin
- Peel the parsnips and carrots
- Cut up the parsnips and carrots using either a normal or oblique cut
Create the parsnip puree:
- Place the parsnips in a pan
- Add 1 cup of 2% milk
- Add 1 sprig of rosemary
- Simmer for 20 minutes
- Remove from heat
- Remove the rosemary
- Puree using a hand blender
- Add 1 tablespoon of sour cream
- Blend sour cream and parsnips
Cook the turnip and carrots:
- Melt 2 tbsp of unsalted butter in a pan
- Add carrots and turnips
- Heat the carrots and turnips in the butter for about 5 minutes over a medium-low heat (also known as sweating)
- Add 1 cup of water
- Add 1 tablespoon of honey
- Cook until most of the moisture has evaporated
- Add 1 tablespoon of honey
- Simmer for 3-4 more minutes
Pan sear the Salmon:
- Add a small amount of oil to the pan (grapeseed, olive, vegetable or canola)
- Place pan over a high heat
- Cook 3-4 minutes per side
- Deglaze the salmon by adding a splash of white wine, a touch of lemon juice, and some black pepper
- Cook for an additional 1-2 minutes
Final presentation:
- Spoon a serving of parsnip puree onto the middle of the plate
- Place the salmon on top of the parsnip puree
- Add a serving of glazed parsnips and carrots next to the Salmon
- Add a touch of thyme, parsley, lemon and black pepper
- Add salt based on taste preferences
- Finish with a lemon wedge
*All measurements are U.S. measurements.