Scottish Salmon on Cabbage with Mushroom Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This elegant recipe is by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh. Ingredients:
1 3/4 ounces button mushrooms |
5 fluid ounces olive oil |
1 glass white wine |
3 1/2 tablespoons white wine vinegar |
12 ounces salmon fillets, skin on and cut into 4 pieces |
1/2 cabbage, shredded |
1/4 onion, sliced |
1 red pepper, sliced |
1 plum tomato, skinned and diced |
sea salt, to taste |
black pepper, to taste |
4 sprigs dill, to garnish |
Directions:
1. -Forthe mushroom vinaigrette-.
2. Warm half the olive oil with the white wine and vinegar, season and remove from heat.
3. Place the mushrooms in the mixture, and allow to cool.
4. -Forthe salmon-.
5. Brush the fillets with olive oil, season and place skin side up under a hot grill/broiler for about 3 minutes.
6. -Tofinish the dish-.
7. Fry the onion and pepper until soft, and then season and increase the heat.
8. Add the cabbage until cooked- but still crispy.
9. Place the cabbage mixture in the centre of the serving dish.
10. Top with the salmon, surround with diced tomato and mushroom vinaigrette.
11. Garnish with dill.
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