Lisa Allen’s Wester Ross Seared Salmon Loin With Fennel Pollen And Sweet Onion


This delicious starter by Michelin-starred chef Lisa Allen has many elements that come together to create a striking dish. To give the salmon a smoky, charred flavour, Lisa finishes the dish by lightly blowtorching the flesh.

Plus: We recently tried more of Lisa Allen’s dishes at Obsession 17. Read our full review of the night here.

For the seared salmon:
250g of salmon loin, preferably Wester Ross, skin-on
10g of salt
10g of sugar
4 juniper berries, crushed
1 lemon, zest only
20g of olive oil

For the kitchen tobacco:
10g of kale
2g of nasturtium leaves
mixed herbs

For the onion oil:
2 onions
125g of sunflower oil
125g of olive oil

For the shallot crisp:
2 shallots
200g of stock syrup

For the white onion stock:
250g of onion, finely sliced
500g of water
2g of salt

For the sweet onion sauce:
1kg onion, finely sliced
25g of butter
1 garlic clove
300ml of cream

For the silverskin onions:
4 silverskin onions
250g of white wine vinegar
125g of water
125g of sugar
6 white peppercorns, crushed

To garnish:
edible flowers
ice lettuce
fennel pollen

Preheat a water bath to 100°C.
Skin the salmon, place the skin in a vacuum bag and seal in a chamber sealer. Cook the salmon skin for 45 minutes in the water bath, then dehydrate overnight at 50°C.
For the kitchen tobacco, place all of the ingredients on a tray and dehydrate overnight at 50°C
For the onion oil, cut the onions in half and place in a very hot cast iron pan. Cook the onions over a high heat until charred on all sides. Place in a blender, add the oil and blitz to a purée. Hang in a muslin cloth suspended over a jug overnight to collect the oil that drips through.
For the shallot crisps, thinly slice the shallots with their root left on to hold their shape. Dip the shallot slices into the stock syrup and dehydrate at 50°C for 12 hours.
Preheat a steam oven to 100°C.
To make the white onion stock, place the water, onions and salt in a vacuum bag and seal in a chamber sealer. Place in the steam oven and leave overnight.
The next day, preheat a deep-fryer to 190°C.
Deep-fry the salmon skin until puffed up and golden, then break into pieces and set aside
10 Blitz the dried kitchen tobacco ingredients into a fine powder and set aside
11 Remove the bag of onion stock ingredients and cut it open. Pass the contents through a fine sieve and reserve the stock.
12 For the sweet onion sauce, melt the butter in a medium saucepan and sweat the onions without colouring until very soft. Add 70g of the onion stock and reduce slightly, then add the cream and simmer for a further 15 minutes. Blitz to a smooth, sauce-like consistency and check the seasoning.
13 Preheat a steam oven to 100°C. For the silverskin onions, place the onions in a vacuum bag with the vinegar, water, sugar and peppercorns and seal in a chamber sealer. Cook in the steam oven for 15 minutes.
15 Remove from the bag and cut the onions in half lengthways. Set 4 of the halves aside, and char the remaining 4 cut-side down in a hot frying pan until very dark.
16 Preheat a water bath to 52°C Rub the salmon evenly with the salt, sugar, lemon zest and juniper berries. Leave to marinate for 30 minutes. Wash the marinade off the salmon, pat dry with kitchen paper and cut into 60g pieces.
17 Place the salmon in a vacuum bag with the olive oil and seal in a chamber sealer. Cook in a water bath for 15 minutes, or until opaque and just cooked.
18 When ready to serve, scorch the salmon flesh with a blowtorch.
19 To plate, place a portion of salmon in the middle of the plate with a spoonful of the sweet onion sauce. On either side of the salmon place a shallot crisp and a piece of deep fried salmon skin.
20 Pour a little of the onion oil over the salmon and add a few of the silverskin onions. Garnish with the fresh flowers, ice lettuce, kitchen tobacco and a sprinkle of fennel pollen.

Recipe courtesy of Lisa Allen for Great British Chefs. See here for more.

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