Enjoy this Irish Salmon, Crawfish, Samphire and Country Butter recipe from Chef Gareth Mullins at The Marker Hotel.
– 4 160g salmon portions, skin on and pin boned (you fish monger will happily do this for you)
– 280g samphire
– 32 crawfish
– 2 shallots, finely chopped
– 60ml white wine vinegar
– 60ml white wine
– 125g cold unsalted country butter, cut into small chunks (I use Glenilen)
– salt and freshly ground white pepper
– 2 table spoons chives finely chopped, to garnish
1. Pre-heat your oven to 190 degrees Celsius. Place heavy based frying pan on a high heat, season the salmon with salt and pepper, add some vegetable oil to the pan, carefully place the fish into the pan and pan fry for 3 mins (until golden) on one side.
2. Place on roasting tray and finish cooking in pre-heated oven or until cooked through.
1. Steam for one minute and remove the delicious form its shell, when ready to serve, gently warm the meat in some butter and lemon juice.
1. Blanch the samphire for two minutes in boiling salted water and plunge into iced water to refresh. When ready to serve gently fry in a little olive oil.
Sauce Buerre Blanc
1. For the beurre blanc, place the shallots, vinegar, wine and 60ml water into a saucepan. Set over a moderate heat until almost no liquid remains.
2. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.)
3. Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Spoon the sauce over samphire and crawfish and garnish with chives.
– Make sure the fish is dry and the pan is hot to stop the fish from sticking
– This dish also works well with any type of fish, ask your fish monger which fish is the freshest.
With over 16 years’ experience cooking in five star hotels in Ireland and Australia, Gareth spent seven years in the Merrion Hotel, where he was Head Chef in The Cellar Restaurant & Bar. Gareth and his team were chosen to cook the main course at the 2017 Restaurant Association of Ireland Awards.www.themarkerhoteldublin.com.