Crab and salmon mi-cuit with avocado and wasabi ice cream

Salmon mi-cuit

This exciting modern recipe is adapted from the exquisite and delicate flavours of the Devonshire Arms Burlington Restaurant's crab and salmon dish. By Jane Pruden.

Serves 4

INGREDIENTS

For the salmon mi-cuit - meaning half cooked

120g piece of fresh salmon

2 tsp vanilla oil

For the crab

120g white crab meat

11/2  tbs passion fruit mayonnaise made from 5 parts Hellmans to 1 part passion fruit juice

salt and pepper

For the avocado and wasabi ice cream

100ml sugar

85ml white wine

60ml glycerine

75ml water

75ml milk

2 avocados

5g wasabi or 1 tbs creamed horseradish

juice of 1 lemon

100ml double cream, lightly whipped

1 leaf gelatine

Method

Start by drizzling the vanilla oil onto the salmon and wrap tightly in cling film before refrigerating for 24 hours. Keeping it in the cling film, drop into a pan of water heated on a stove to no more than a medium heat (45oC), and simmer for 10 minutes for the half-cooked texture required. Cool before serving.

Mix the crabmeat and passion fruit mayonnaise into a firm consistency. Either push into cling film lined timbales or make into quenelles with two spoons before serving.

For the ice cream: dissolve the sugar in the white wine, water and glycerine. Put the lemon juice, wasabi or horseradish, avocados and cold sugar liquid into a blender and blitz into a smooth puree. Stir in the milk and cream. Dissolve the gelatine, stir evenly into the mixture and place into an ice cream maker.

To serve: slice the salmon into 4 portions and place on the plates, add the crab and finish with the ice cream topped with salmon roe.

The Devonshire Arms

Bolton Abbey, Skipton, North Yorkshire, BD23 6AJ

The Duke of Devonshire's Devonshire Arms Country House Hotel and Spa has something for everyone. Two restaurants including one, headed by chef, Steve Smith, with a Michelin star and 4 AA rosettes, magnificent countryside, 80 odd miles of hiking trails, a health spa and 6 miles of river with fly-fishing for trout. The Duchess of Devonshire's decorative style is bold and quirky from doggy motif flocked wallpaper in the Dog Lounge to windows in some of the bathrooms onto your bedroom's television.

For fishing details, current offers and enquiries call 01756 710441 or see their website:www.thedevonshirearms.co.uk

 

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