Mark Sergeant Pan Fried Salmon with Gin Mare Sauce

Gin-Mare---Pan-fried-salmon-with-sea-vegetables%2c-samphire-and-Gin-Mare-butter-sauce%2c-served-with-Melon-Cube-Cooler-cocktail
This gin infused salmon recipe is perfect for dinner with a refreshing kick. Created by the Michelin starred chef Mark Sergeant, owner of Rocksalt in Folkestone, it’s perfect for impressing dinner guests. Plus, for even more gin recipes, pick up the Summer 2016 issue of Good Things to discover a 16 page gin bonanza.

Serves 6

Ingredients:
6 x salmon fillets, scaled and pinned
300g mix of sea vegetables
150g samphire
1 x celeriac peeled and diced into 1 inch cubes
Milk
2 sprigs thyme
1 bay leaf
100g butter
Pinch of celery salt
Vegetable oil for cooking
Salt & freshly milled white pepper

For the sauce:
25g butter
2 shallots sliced
5g pepper corns
250ml white wine vinegar
150ml gin mare
Handful of basil stalks
2 tbsp reduction
100ml chicken stock
1 tbsp cream
250g unsalted butter

Method:
For the salmon:
1 In a pan add the celeriac, thyme and bay leaf. Cover with milk and simmer until the celeriac is well cooked, then strain the celeriac removing the bay leaves and thyme stalks. Reserve the milk. Melt the butter in the same pan; add the celeriac back in, season with the salt and pepper and sauté for 2 minutes to allow the celeriac to dry slightly.
2 Pulse in a blender until course (adjust the consistency with the reserved milk if needed). Season with celery salt and keep warm.
3 Heat a non stick pan until medium hot, add a little vegetable oil and gently place the salmon fillets in, skin side down. Keep them cooking gently until the colour has changed half way on the side of the fish. Turn the heat off, turn the fish over and leave in the pan – the residual heat will finish cooking the fish through.
4 In boiling salted water, add the sea vegetables and cook for 2 minutes, then remove and add the samphire and cook for 1 minute.

For the sauce:
1 Cook the shallots in the butter until soft, add the peppercorns, vinegar and basil stalks and reduce by half, then add the gin and reduce again by half. Strain.
2 Bring the reduction and chicken stock to the boil and reduce by a third, add the cream then gradually whisk in the butter to form an emulsion.
3 Season and finish with more gin mare.
4 To serve, neatly arrange the hot celeriac and sea vegetables in a warm bowl, then top off with the salmon and scatter over the samphire. Serve the butter sauce on the side to pour as needed.

Recipe courtesy of chef Mark Sergeant, owner of Rocksalt.

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