Pan-fried Scottish salmon with a root vegetable puree, mushrooms and red wine sauce

Barry Bryson is one of Scotland’s foremost private chefs. As the go-to chef for luxury brands like Louis Vuitton and many celebrities in Scotland, he has catered for a diverse range of events, venues and parties and specialises in using the very best fresh seasonal produce.

Find out more about Barry Bryson’s catering at http://cateredinburgh.com.

Ingredients: Serves 4

800g of Fresh Scottish Salmon fillet, cut into quarters

1 medium celeriac

3-4 medium parsnips

1 small white swede

2 fresh bay leaves

Handful of mixed hardy herbs (rosemary and thyme)

250g of mushrooms, washed, dried and quartered

60ml olive oil

100g butter

For Red Wine Sauce:

½ bottle of red wine

2 peeled cloves garlic

5 tbsp of balsamic vinegar

300ml of beef stock or a vegetable stock

25ml butter

Method:

1. Put a medium to large sized steamer section pan on to boil and add salt and your herbs and bay leaf to the water, bring to a boil and leave to simmer.

2. Peel and cube your celeriac, parsnip and swede into inch size chunks.  Add cubes to the steamer above the stock for around 7-8 minutes until just cooked. Next mash just under half of the butter (40g) into the vegetables, sprinkling lightly with salt as you go. Transfer into a bowl and puree, gradually adding around 50ml of olive oil until you have a smooth paste.

3. For the sauce, chop the garlic into 8 chunky pieces and sauté gently in a little olive oil for a couple of minutes.  Next add the vinegar and cook until it has almost evaporated. Then add your red wine and cook until the liquid has reduced by two-thirds. Add 300ml of beef stock, reducing it again by two-thirds.

4. Remove the pieces of garlic with a spoon and whisk in 25ml of butter. The set aside.

5. Rub salmon with some salt, pepper and the remaining olive oil and start to heat a non-stick saucepan. Add 40g of the remaining butter to the pan and place the salmon skin side down into the pan. Cook for 4 minutes on a moderate heat. Meanwhile heat another saucepan the same way and add the remaining butter, mushrooms and a little seasoning.

6. Re-heat your puree and the sauce.

7. Turn the salmon over and carry on cooking for a few more minutes with the mushrooms.

8. Serve as suggested in the photo and garnish with some herbs.

In association with Taste Communications.

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