Portions: 3 The seared salmon Olive oil 1 x red chilli 1 x tsp lemon juice and zest 3 x pinches saffron Half side of salmon (head of the fillet) 9 x scallops 5 x plum tomatoes 4 x tbsp balsamic vinegar Malden sea salt and pepper 1 x clove garlic 100 ml balsamic vinegar (reduce in a pan by half) Garnish – deep-fried seaweed 1 x tbsp of white sugar 1 x pinch of salt 1 x 1/2 tsp of sesame seeds 1 x spring green (shredded very fine) 1 litre of vegetable oil Garnish - batter crisps 1 x pinch of salt 1 x pinch of black pepper 3 x tbsp of vegetable oil 6 x heaped tsp of plain flour 15 x level tsp of cold water 3 x strands of saffron
Salmon: Cut in half. Cut out three rounds. Tomatoes: Remove eyes and cut lengthways. Place in bowl with balsamic vinegar, 4 tbsp olive oil, chopped garlic, finely diced chilli and pinch of sea salt. Place on cooling rack and pour marinade over tomatoes. Dry in hot cupboard overnight, or dry oven for three hours at lowest temperature. Brush with 2 tbsp olive oil and set aside. Mix saffron, crème fraiche, lemon zest, 1 small pinch of salt and pepper into a bowl. Place in piping bag and refrigerate. Heat oil in saucepan. Put paper towel on a tray beside stove. Drop seaweed in oil for 30 seconds until crisp. Dry on paper towel and season with salt sugar and sesame seeds. Crisps: Mix flour with water and a pinch of salt and pepper then sieve. Transfer to a piping bag and leave to rest. Put vegetable oil on a baking sheet and heat in oven for 3-5 minutes at 180°c. When tray is hot, pipe batter into double “s” and return to oven for further 3-4 minutes. Place scallops in griddle pan for 30 seconds and finish in the oven for 1 minute. Pipe crème fraiche on plate and place salmon in middle. To serve Arrange scallops with dried tomato around salmon. Set batter crisps on salmon and top with seaweed. Drop balsamic reduction on tomatoes. Supplied by: Adam Nossek