Home » Confit of Wild Scottish Salmon and Curried Raisin Oxtail with Beetroot Emulsion

Recipe

Confit of Wild Scottish Salmon and Curried Raisin Oxtail with Beetroot Emulsion

by: Chef Grant MacPherson

Curried raisin oxtail and sautéed spinach stacked with apple slices and salmon rounds.
Details
  • Serves:
INGREDIENTS
Caramelized Apple
  • 3 mini Gala apples
  • c. avocado
  • 1/3 c. dry white wine
  • 1/3 c. apple juice
  • 1/4 c. cider vinegar
  • 2 sprigs thyme
  • 12 white peppercorns, crushed
  • 2 cloves garlic, crushed
  • 1 shallot, sliced
  • 2 tbsp. lemongrass, sliced
  • 1/2 c. white sugar
  • 4 whole cloves
  • 1 star anise
Curry Cream
  • 1 shallot, brunoise
  • 1 clove garlic, crushed
  • 1 green chile, brunoise
  • 1 kaffir lime leaf
  • 1 sprig cilantro
  • 1 tbsp. garam masala
  • 1 tbsp. ground coriander
  • 2-1/2 tbsp. curry powder
  • Pinch red chili powder
  • 1-1/2 tbsp. tumeric powder
  • 1/4 c. white wine
  • 1/4 c. chicken stock
  • 3/4 c. heavy cream
  • 1 tbsp. California golden raisins
  • Salt and pepper
  • 6 oz. oxtail meat, braised and shredded
Beetroot Emulsion
  • Juice of 6 large beetroots
  • 1 sprig thyme
  • 1 shallot, brunoise
  • 1/2 clove garlic, crushed
  • 2 tbsp. grenadine
  • 2 tbsp. sherry vinegar
  • 1/3 c. grape seed oil
  • Salt, pepper and sugar, to taste
  • 2 large russet potatoes
  • Clarified butter, as needed
  • 2 baby beetroots, washed and scrubbed
  • Grape seed oil, as needed
  • 6 round pave of salmon (4 ounces each) with skin on
  • 3 c. baby spinach, picked and cleaned
  • 5 sprigs of dill; for garnish
PROCEDURE
Caramelized Apples
Slice the apple into 6 1/4-inch rondells and place in a small pot with all the other ingredients for the apples. Bring to a boil and simmer for 3 to 5 minutes until tender but not mushy and falling apart; remove from heat and cool in the liquid. Once cool, remove and dry.
Curry Cream
Sweat the shallot, garlic and green chile until soft. Add lime leaf, cilantro and all of the spices. Cook for a minute or so until the spices release their flavors. Add white wine and reduce by half; add the chicken stock and again reduce by half. Finally, add the cream; simmer and reduce until thickened. Add California golden raisins to sauce. Season with salt and pepper. Add just enough cream to the braised oxtail, to moisten and make creamy. Set both aside.
Beetroot Emulsion
Combine beetroot juice, thyme, shallot, garlic, grenadine and sherry vinegar and reduce by one-fourth. Remove from heat and emulsify by whisking in grape seed oil. Season with salt, pepper and sugar; set aside until service.

Peel russet potatoes and cut into matchstick-size pieces (julienne). Mix with a little clarified butter and arrange in a thin layer in 6 small blini pans; heat and cook until golden brown and crispy, turning if necessary. Potatoes should stick nicely together and form a thin crisp potato wafer (crousuntilant).
Baby Golden Beetroot Chips
Slice beetroot very thinly on a mandolin or meat slicer and fry in grape seed oil. Finish the drying process in a hot box or warmer.
To Serve
Pan sear the salmon slowly, skin side down, until crispy; flip it over for about 30 seconds, then, remove from pan and allow to rest for 1 minute. Sauté the spinach, add curry cream and heat oxtail. Pan fry apple until nicely caramelized. Place the spinach in the center of the plate with the apple on top. Take a nice quantitiy of oxtail and spoon it on top; place the potato wafer (crousuntilant) on top, then the salmon on top of that. Garnish the salmon with the beetroot chips and a sprig of dill. Finally, finish by drizzling the beetroot emulsion around.
Nutrition Information (per serving)
Calories 0(0% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 0g; Carbohydrates 0g; Fiber 0g; Iron 0mg; Sodium 0mg; Calcium 0mg