Baked Tay salmon with a haggis and dill crust on a langoustine risotto with a light cream and ginger reduction – by Tony Budde

11 September 2006
Baked Tay salmon with a haggis and dill crust on a langoustine risotto with a light cream and ginger reduction – by Tony Budde

Ingredients (serves two)

For the crust 25g haggis
50g pickled dill
Olive oil
30g Parmesan
25g butter
2 salmon fillets, squared up
Salt and pepper

For the risotto 1 clove garlic
150ml cream
Chinese fish sauce
100ml white wine
50g shelled langoustines
Chives, chopped
110g risotto rice, cooked

For the cream and ginger reduction 150ml double cream
1in ginger, peeled, thinly sliced and blanched
60ml dry white wine
Salt and pepper
Chives, chopped

To garnish 80g uncooked choux paste, piped into a lattice and baked for five minutes

MethodFor the crust, mix the haggis, pickled dill, a little olive oil, hint of ginger, Parmesan and butter in a food processor for a few seconds. Place the mixture between two sheets of acetate and pin out to 1cm thickness.

When ready to cook the salmon, cut out the desired shape from the sheet of crust, place on top of the salmon and bake.

For the risotto, put the squeezed garlic, cream, fish sauce and wine into a sauté pan and reduce with the langoustines for five minutes. Add the chives and rice.

Put the cream into a pan, add the ginger, boil and reduce by half to a light coating consistency. Add the wine, boil, reduce again and season. Pass through a chinoise and add the chives.

To serve, arrange the risotto on a plate inside a square mould, remove the mould and place the salmon on top. Pour the sauce around and garnish with choux pastry lattice and a langoustine.

Tony Budde

Photo © Alan Donaldson

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking