Time Out asked Restaurant Verre to present their top chefs' treasured recipes for us to try at home
Time Out asked Restaurant Verre to present their top chefs' treasured recipes for us to try at home.
Restaurant: Verre by Gordon Ramsay Chef: Matt Pickop Signature dish: Tartare of marinated salmon with crème fraiche and oscietra caviar
Serves four Ingredients 1 cup brandy 50g salt 50g sugar 1 lemon 400g fresh salmon 400g smoked salmon A bunch of dill 200ml packet crème fraiche 50g tin oscietra caviar Cucumber – peeled Punnet of cherry tomatoes Packet of cress Salt and pepper to taste Chopped garlic to taste Thyme
Method For the salmon mix Start by mixing the cup of brandy with the sugar and the salt. Using a potato peeler, take the skin off the lemon and add to the marinade. Place the fresh salmon into the marinade and cover. (For best results, this should be done 24 hours in advance). Finely chop the smoked salmon, and place into a mixing bowl. Take the fresh salmon out of the marinade and chop finely. Add the marinated salmon to the smoked salmon. Finely chop the dill and add to the salmon. Add the juice of the lemon and salt and pepper to taste. Mix thoroughly, and then fold in three quarters of the packet of crème fraiche. Place the mix into rings on a tray then, using a spoon, push the mix down in the ring, leaving room at the top for the crème fraiche and caviar. Take the remaining crème fraiche and, using a spoon, top the moulds with more crème fraiche, gently tapping the tray to level out the results. Place in the refrigerator and allow the dish to set. Finally add the layer of caviar just before serving.
For the garnish First blanch the cherry tomatoes to remove the skin. Next, place onto a baking tray and season with salt, pepper, and some finely chopped garlic and thyme. Sprinkle the tomatoes with a small amount of olive oil and place the tray above a hot stove, allowing the tomatoes to slowly confit. Then peel the cucumber and finely slice into rounds. For best results use a sharp mandolin – being careful not to slice your fingers along with the cucumber. Using a ring cutter, layer the cucumber rounds to make the base disc for the plate.
For the consommé 2kg tomatoes 1 carrot 1 leek 1 stick celery Tomato paste 2 litres tomato juice 4x egg whites
Firstly, roughly dice the tomatoes, and then chop the celery, leek, and carrot. Take a pan and heat some oil. Add the carrot, leek and celery until brown and season with salt. Add two tbsp of tomato paste to the vegetables, and then slowly cook together. Add the chopped tomatoes and cook until a puree texture is reached. Cover the tomatoes with the tomato juice and simmer for two hours. Finally set up a strainer with a muslin cloth, and overnight strain the soup. Put the jus onto the stove and heat, whisking the egg whites into the jus. Heat the mixture slowly, and as the egg starts to cook it will rise to the top – this takes all of the impurities out of the jus, leaving a transparent liquid behind. This process is known as clarifying. Cool the consommé and store until needed. The consommé should be served chilled.
Plate the dish using the cucumber disc as the base, and then de-mould the salmon, gently removing the ring. Place onto the cucumber and finish the dish by arranging the confit tomatoes around the base, using some fine cress leaves to add the finishing touches. Serve the chilled consommé on the side.