Page 24

Stir it up magazine March 2015

Five ways to use... >> We all know the health benefits of eating salmon – but poached salmon is pretty unimaginative and can get a little boring after a while. Here, National Young Chef of the Year 2014 finalist Spencer Metzger suggests five deliciously different ways to serve this versatile fish... 1. Salmon tartare, avocado and citrus – A great fresh light dish, perfect starter for a summer meal. Firstly cure the salmon with the zest of citrus fruits mixed with sea salt. Coat evenly and leave for approx 10 minutes. Wash off and pat dry. Dice the salmon into small cubes. Mix a little soy sauce, olive oil, zest and juice from a lemon and lime, salt and sugar. Use this to season the salmon, finish with a little chopped coriander. Serve the tartare with some shavings of radish, avocado puree and the dressing. 2. Salmon cooked ‘en papillote’ – A classic way of cooking which translates to cooking in a packet. Cut a piece of greaseproof (15 x 24-inch), fold in half for a 15 x 12inch rectangle. With a pencil, draw a half-heart on each, centering it on the fold edge. Cut out the heart. On one of the halves place a slice of lemon and a few parsley stalks. Place the salmon on top, season with salt and pepper and a few shavings on fennel, add a splash of white wine inside and seal the parcel by crimping the edges. Place on a pre-heated tray and into an oven at around 190°C for approx 10-12 minutes. Serve in the packet with hollandaise sauce on the side and some freshly steamed vegetables. 3. Salmon sushi roll – Sushi is not as difficult to make as everyone may think, a little practice and perseverance and it will seem easy. Cut the salmon into batons and marinade in soy sauce, coriander and fennel pollen. Leave for 10-12 hours and then pat dry. On a sushi mat place the nori seaweed, pat the sushi rice onto the seaweed three quarters of the way up. Lay a line of picked coriander leaves across the rice one third of the way up and then place the salmon on top. Carefully roll the sushi around tightly sealing the roll with a little water. Cut with a sharp knife into around 8 pieces. Serve with pickled ginger, soy sauce and wasabi. 4. Salmon, asparagus and hollandaise – A classic combination, which never fails to deliver in flavour, simple but delicious. Season the salmon and place into a vegetable bouillon and gently poach for approx 10 minutes. FIVE WAYS TO USE >> The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to educational establishments. Originally a guild of the Cookery and Food Association, which in itself has been established for 130 years, the Craft Guild of Chefs has become a leading light in representing the interests of chefs across the industry, while being passionate about promoting the understanding, appreciation and advancement of the art of cookery and the science of food. 50 years in the making To celebrate its 50th anniversary the CGC is giving away 50 free memberships. By being a member of the CGC you can use its designatory letters and in doing so these prove you are a professional who is committed and passionate towards your career. You will gain preferential subscription rates for industry leading publications whilst having opportunities to demonstrate at industry events including the Skillery and to judge at prestigious Craft Guild of Chef competitions including the Wessex Salon Culinaire, National Chef of the Year and the CGC Annual Awards. What’s more you may also be featured in the CGC’s new look bi-monthly Stockpot detailing the latest membership and industry news, restaurant openings, events, overseas views, members’ tweets and people moves, topical articles on seasonal food, including fruit and vegetables; meat, poultry and fish plus in depth product features and much more. For the chance to win your free membership, email your name, place of work and your contact details to cgc@ proactivecommunications.co.uk, quoting CGC 50th membership giveaway in the subject bar. For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild 24 MARCH 2015 SALMON PORTIONS National Young Chef of the Year 2014 finalist Spencer Metzger suggests five deliciously different ways to serve this versatile fish


Stir it up magazine March 2015
To see the actual publication please follow the link above