Confit of Scottish salmon, beetroot jelly and salad
4 x 100g Scottish salmon fillets, skin left on, scaled
40g sea salt
20g caster sugar
5g white peppercorns, crushed
1 lime, zest
Half a lemon, zest
Half an orange, zest
500ml olive oil
3g agar agar (vegetarian alternative to gelatine)
100ml red wine vinegar
400ml boiling water
4 quail eggs
100ml extra virgin oil
50ml nut oil
15ml sherry vinegar
Lemon juice (to taste)
Chives, baby beet shoots, chervil, fennel herb
For the salmon cure:
Make sure the salmon is free of pin bones and scales, and trim evenly.
Mix the salt, sugar, zests and peppercorns together. Spread on plastic tray, large enough to just take all the salmon, place the salmon on top of mixture flesh side down. Cover and place in fridge for four hours.
Peel all the beetroot, put 200g to one side. Fine dice the remainder and put into a small pan with the red wine vinegar.
Bring to the boil and reduce until nearly soft, then liquidise until smooth and pass though a fine sieve.
Divide this mixture into two pans. You need 200ml of beetroot puree for the jelly. Place this back into a small clean pan, add the agar agar and warm for two minutes. Refresh under cool water and, when cool, peel.
Mix the olive, nut oil, vinegar and lemon juice together, and season. Finely chop the chives, baby beet shoots, chervil and fennel herb.
Wash the salmon of its cure and pat dry. Put the olive oil into a pan large enough to hold the four salmon pieces and, on a low heat, bring the oil to 50C, put in the fillets and cook for 15 minutes.
Cut the jelly into cubes and bring to room temperature. Dress the raw beetroot with the vinaigrette and chives, and check seasoning.
Warm the puree, remove the salmon and pat dry, and add a squeeze of lemon flesh.
Halve the quail eggs, then season. Place a pile of raw beetroot on a plate – again, make sure this is at room temperature – with the puree, jelly and half an egg on top.
Put salmon on the raw beetroot and finish with dressed leaves and herb.
Arriba chocolate mousse
150g Arriba chocolate
20g unsalted butter
Pinch of sea salt
2 egg yolks
2 egg whites
Zest of half a lemon
200ml double cream
4 chocolate cups
Melt the chocolate and butter over bain marie. Semi whip the cream.
Whisk the egg whites until they are peaked and then whisk the egg yolks and the sugar together.
Mix the melted chocolate and the egg yolks together before folding in the whipped cream. Fold in the egg whites gently and then spoon into chocolate cups. Allow to chill in fridge before serving.
Stewart Jarvie is head chef at Tempus, at The George Hotel, George Street, www.tempus-edinburgh.co.uk, 0131-240 7197.