Confit of Wild Scottish Salmon and Curried Raisin Oxtail with Beetroot Emulsion

Submitted by: Grant MacPherson

Curried raisin oxtail and sautéed spinach stacked with apple slices and salmon rounds.



    Caramelized Apple

    • 3 mini Gala apples
    • 2/3 cup avocado
    • 1/3 cup dry white wine
    • 1/3 cup apple juice
    • 1/4 cup cider vinegar
    • 2 sprigs thyme
    • 12 white peppercorns, crushed
    • 2 cloves garlic, crushed
    • 1 shallot, sliced
    • 2 tablespoons lemongrass, sliced
    • 1/2 cup white sugar
    • 4 whole cloves
    • 1 star anise

    Curry Cream

    • 1 shallot, brunoise
    • 1 clove garlic, crushed
    • 1 green chile, brunoise
    • 1 kaffir lime leaf
    • 1 sprig cilantro
    • 1 tablespoon garam masala
    • 1 tablespoon ground coriander
    • 2 1/2 tablespoons curry powder
    • Pinch red chili powder
    • 1 1/2 tablespoons tumeric powder
    • 1/4 cup white wine
    • 1/4 cup chicken stock
    • 3/4 cup heavy cream
    • 1 tablespoon California golden raisins
    • Salt and pepper
    • 6 ounce oxtail meat, braised and shredded

    Beetroot Emulsion

    • Juice of 6 large beetroots
    • 1 sprig thyme
    • 1 shallot, brunoise
    • 1/2 clove garlic, crushed
    • 2 tablespoons grenadine
    • 2 tablespoons sherry vinegar
    • 1/3 cup grape seed oil
    • Salt, pepper and sugar, to taste
    • 2 large russet potatoes
    • Clarified butter, as needed
    • 2 baby beetroots, washed and scrubbed
    • Grape seed oil, as needed
    • 6 round pave of salmon (4 ounces each) with skin on
    • 3 cups baby spinach, picked and cleaned
    • 5 sprigs of dill; for garnish


    Caramelized Apples

    Slice the apple into 6 1/4-inch rondells and place in a small pot with all the other ingredients for the apples. Bring to a boil and simmer for 3 to 5 minutes until tender but not mushy and falling apart; remove from heat and cool in the liquid. Once cool, remove and dry.

    Curry Cream

    Sweat the shallot, garlic and green chile until soft. Add lime leaf, cilantro and all of the spices. Cook for a minute or so until the spices release their flavors. Add white wine and reduce by half; add the chicken stock and again reduce by half. Finally, add the cream; simmer and reduce until thickened. Add California golden raisins to sauce. Season with salt and pepper. Add just enough cream to the braised oxtail, to moisten and make creamy. Set both aside.

    Beetroot Emulsion

    Combine beetroot juice, thyme, shallot, garlic, grenadine and sherry vinegar and reduce by one-fourth. Remove from heat and emulsify by whisking in grape seed oil. Season with salt, pepper and sugar; set aside until service.

    Peel russet potatoes and cut into matchstick-size pieces (julienne). Mix with a little clarified butter and arrange in a thin layer in 6 small blini pans; heat and cook until golden brown and crispy, turning if necessary. Potatoes should stick nicely together and form a thin crisp potato wafer (crousuntilant).

    Baby Golden Beetroot Chips

    Slice beetroot very thinly on a mandolin or meat slicer and fry in grape seed oil. Finish the drying process in a hot box or warmer.

    To Serve

    Pan sear the salmon slowly, skin side down, until crispy; flip it over for about 30 seconds, then, remove from pan and allow to rest for 1 minute. Sauté the spinach, add curry cream and heat oxtail. Pan fry apple until nicely caramelized. Place the spinach in the center of the plate with the apple on top. Take a nice quantitiy of oxtail and spoon it on top; place the potato wafer (crousuntilant) on top, then the salmon on top of that. Garnish the salmon with the beetroot chips and a sprig of dill. Finally, finish by drizzling the beetroot emulsion around.

    Nutrition facts not available.

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