After several years learning the trade, Jack returned to The Seafood Restaurant in Padstow as sous chef before moving on to a tournant role across the whole company.
He is currently the head of development for the company, leading the installation and introduction of a development kitchen for the business, where new recipes and ingredients will be tested.
Poached salmon, minted new potatoes and chargrilled baby gem.
One of the most memorable summer meals our family has enjoyed together is poached salmon with mayonnaise – there really is no dish more satisfying on the odd hot day in Cornwall. It is both simple yet truly elegant at the same time.
Poaching the salmon in a fish kettle means that you have a great centrepiece for the table that you can share with friends. I was listening to psychologist Professor Paul Rozin speaking about how communal eating increases the level of positive memories associated with a meal and it got me thinking. Sharing ideas and talking about food is something that I am extremely fortunate to have grown up with. My fondest food memories are not of wonderful Michelin food but are quite often of dishes like this poached salmon recipe.
I have tweaked the original recipe we used to cook as a child, thinning and whisking the mayonnaise and including the chargrilled lettuce which I think gives it a glorious smoky taste, but just serving it with the mayonnaise, new potatoes and a green salad would be equally satisfying. I know this is one that you will enjoy making for friends and family this summer!
1.5–1.75kg organic farmed salmon
For the court bouillon:
- 6 fresh bay leaves
- 1 tsp black peppercorns
- 1 carrot, sliced
- 1 small onion, sliced
- 2 tbsp salt
- 4 tbsp white wine vinegar
- 3.4 litres water
For the potatoes:
- 750g new potatoes, scraped
- 3 sprigs mint
For the mayonnaise:
- 2 egg yolks (room temperature)
- 1 tsp English mustard
- 2 tsps dry white wine vinegar
- 150ml sunflower oil
- 150ml olive oil
- 1 tsp salt
For the chargrilled baby gem:
- 4 baby gem lettuces
- 25ml cider vinegar
- 100ml olive oil
- 1 tbsp of chopped chives
- Pinch of sea salt
- Put the ingredients for the court bouillon into a fish kettle, bring to the boil and simmer for 20 minutes. Carefully lower the salmon into the kettle, bring back to a gentle simmer and poach gently for 10-15 minutes. You want the salmon to be 50 ̊ on the bone, it should come off easily, and you will need about 200g per person. Set the court bouillon aside.
- Boil the potatoes in well- salted water with the mint sprigs until tender, drain and keep warm.
- For the mayonnaise, combine the egg yolks with the mustard and white wine vinegar, whisk and very slowly add the oil. Once it begins to emulsify you can add them more quickly and season with salt. When you are ready to serve, add some of the court bouillon to the mayonnaise to thin it slightly and whisk to aerate.
- Combine the olive oil and cider vinegar with the chives to make vinaigrette. Heat a chargrill or griddle pan so that it is smoking hot and brush with oil, quarter the baby gem lettuces and cook for about 30 seconds on each side, continually basting with vinaigrette and then season with sea salt.
- To serve, place the baby gems, salmon and potatoes onto a plate and sprinkle some chopped chives over the dish.