Graeme Pallister’s Scottish Salmon with Wild Mushrooms
Introducing Scottish Slow Food Star Chef, Graeme Pallister, Chef Patron at Tay Street, Perth. Graeme is a Masterchef of Great Britain and belongs to the exciting new brigade of chefs across the UK who care passionately about working with sustainable food producers, farmers, fisherman and artisans. Graeme is like a general, confidently creating alchemy in the kitchen to celebrate the extraordinary bounty of Scotland’s natural larder. Working across three restaurants, Graeme creates dishes that are vibrant, healthy, intensely flavourful and never to be forgotten.
Like all great chefs, Graeme is inspired by the magnificent artisan and local larder on his doorstep. This could be anything from a fine single malt to foraged wild mushrooms, hand-dived scallops, Scotch silverside, asparagus from Glamis and the greatest staple of all – marvellous Scottish oats.
In the coming weeks, we will be featuring more of Graeme’s recipes and talking to him about how to eat well in season with a dash of Scottish savoir faire.
Scottish Salmon with a Stew of Woodland Mushrooms, Puy Lentils and Mussels with Celeriac Slaw & Shiraz Butter
4 skinless sustainably farmed salmon fillets
100g puy lentils, rinsed under water and dried
100g wild mushrooms, cleaned
400g fresh mussels, washed and beards removed
1 onion, finely diced
1 carrot,finely diced
1 stick of celery, finely diced
1 shallot, finely diced
1 clove garlic, germ removed, finely sliced
½ teaspoon curry powder
Pinch of sugar
Tablespoon of chopped coriander, parsley and tarragon
Juice of half lemon
Half a celeriac peeled, finely sliced and cut into fine batons
1 teaspoon Dijon mustard
1 tablespoon quality mayonnaise
Small glass of Shiraz, or spicy red wine
2 tablespoons of light olive oil
Firstly steam the mussels, which will also make the stock for the base of the dish. Place 50ml of water and the garlic in a pan with tight-fitting lid. Bring to the boil, then add the mussels and place the lid on. Steam for several minutes before checking the mussels are open. Discard any that haven’t opened. Strain the mussels, reserving the liquid. Strain this liquid through a cloth into a clean bowl to capture any small sediments and grit. Pick the mussels from the shells and reserve.
How to Make Celeriac Slaw
To make the celeriac slaw, add a pinch of salt and half of the lemon juice to celeriac. Leave it to stand for several minutes before squeezing the juice from the celeriac and placing it in a clean bowl. Then add the mustard and mayonnaise and season with salt and pepper to your taste. Keep in the fridge until ready for serving.
Now Prepare the Wild Mushrooms
Melt half the butter in a sauté pan, allowing to it froth slightly before adding the prepared mushrooms. Sauté gently for a minute, then add a pinch of salt and pepper before removing the mushrooms – try to keep as much butter as possible in the pan. Reserve the mushrooms. Next, add the diced vegetables to this pan with a spoonful of olive oil and a further small pinch of salt and pepper. Soften the vegetables over a medium heat, without colouring, then add the lentils, curry powder and sugar. Allow the lentils to cook for several minutes, soaking up the juices from the pan. Add 300ml of water and half of the mussel stock, bring to the boil, then simmer until the lentils are softened and all the stock has been absorbed. Allow to cool slightly.
Pan Fry the Salmon.
Meanwhile, place the shallot and wine in a small saucepan and reduce by half. Then heat a pan for frying the salmon. Season the salmon with salt and pepper, and once the pan is hot, add the remaining olive oil and fry the salmon on all sides until golden brown. Remove the pan from the heat and leave the salmon to cook out in the residual heat. This is a great technique, allowing the salmon to remain a little pink in the centre for a great texture and flavour. Once the wine has reduced, add the other half of the mussel stock (leave a spoonful back in case you need it later) and a tablespoon of water. Reduce by half, then remove from the heat and whisk in the remaining butter.
Presentation with a Chef’s Flourish
To serve, gently reheat the lentils and add them to the mushrooms, mussels, herbs and remaining lemon juice. If they seem a little dry, add the remaining spoonful of mussel stock, then season to taste. Place the salmon on warmed plates and spoon the lentils next to them. Then spoon a little Shiraz butter sauce over the salmon and top with the chilled celeriac slaw.
Why not sample Graeme’s exciting cooking at first hand?
Graeme is chef patron at – 63 Tay Street, Perth www.63taystreet.com
He is also Executive chef – 63@Parklands and No.1The Bank at The Parklands Hotel, Perth www.theparklandshotel.com/
More About Graeme Pallister.
Perthshire-born, Graeme trained at Kinloch House Hotel in the mid-90s and has since worked at Longueville Manor in Jersey, The Angel in Sussex, Restaurant Andrew Fairlie at Gleneagles and Let’s Eat Perth where he was head chef for 2 years. A Masterchef of Great Britain and member of the UK Slow Food Chef Alliance, Graeme believes in keeping food local, honest and simple.
Shop for Ingredients
Shop for sustainable salmon from one of our favourite organic box schemes www.graigfarm.co.uk