A recipe from Chef Jean Paul Giraud Millennium Hotel Glasgow celebrating one of Scotland’s finest ingredients, this dish puts an Asian twist on delicious, locally sourced salmon. If you make it please use the hashtag #TOTTChef so we can see how yours looks.
- 2 x 7oz fillet of Scottish Salmon
- 2 x nest of egg noodles
- 2oz unsalted butter
- 1oz chopped Fresh Ginger
- 1 x chopped spring onion
- 1 x finely sliced red pepper
- 3 fl oz sweet chilli sauce
- ¼ cup white wine
- Fine Sakura cress
- Chopped coriander
- Season the salmon and heat a little oil in a frying pan.
- Place both pieces of fish in the pan, skin side down.
- Cook until you see colour coming up sides of the fish, turn fish over to cook on other side.
- The skin should be brown and crispy.
- Soften your noodles in a bowl with boiling water.
- Place the salmon in an oven at 180c for around 8 minutes.
- Sweat off the ginger in a little oil and then add the spring onion and sweet pepper, and toss with a bit of butter.
- Add noodles, tossing in the pan till they become slightly crispy.
- Season to taste.
- Remove the noodles and, using the same pan, add in white wine, sweet chilli and chopped coriander.
- Bring to a simmer and add in the butter in small knobs. Stir gently until the butter dissolves.
- Place the noodles on the plate and top with the fish.
- Then spoon the sauce over and around the dish, and finish with sakura cress.
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