Special Recipe for Loch Duart Salmon from Executive Chef, Alan Gibb of Gleneagles Hotel


  • Loch Duart Salmon - allow 150-170g per portion with skin

  • Water - 500ml

  • Sea salt - 50g

  • Demerara sugar -50g

  • Juniper berries -2g

  • Rice noodles – 30 g

  • lemon - 14g

  • sherry vinegar 75ml

  • peppercorns 1 tsp

  • bay leaves - 1ea

  • shallots sliced - 75g

  • carrots sliced - 75g

  • white radish sliced -75g

  • celery peeled sliced -35g

  • fennel trimmed sliced 75g

  • chopped shallots 25g

  • white wine -25ml

  • fish stock -50ml

  • unsalted butter - 50g

  • szhewan pepper 12 pcs


Loch Duart salmon
Brine the salmon over night or minimum of 8 hours
Soak noodles in cold water
Drain well and fry in hot oil creating a disk
Drain on paper and hold for service

Add shallots to vinegar and reduce until evaporated
Add white wine and reduce by half
Add letsh stock, szhewan pepper, bay leaves and reduce by half
Add butter and emulisfy – keep warm

To serve
Smoke the salmon for 8 minutes until translucient
Warm the vegetables and put on plate and top with salmon
Cook pakchoi and top salmon
Top with rice noodles
Add basil to sauce and serve

Retour aux recettes

Prep: 10 mins

Cook: 15 mins

Serves: 4