Baked Tay salmon with a haggis and dill crust on a langoustine risotto with a light cream and ginger reduction - by Tony Budde

For the crust
25g haggis
50g pickled dill
Olive oil
Ginger
30g Parmesan
25g butter
2 salmon fillets, squared up
Salt and pepper

For the risotto
1 clove garlic
150ml cream
Chinese fish sauce
100ml white wine
50g shelled langoustines
Chives, chopped
110g risotto rice, cooked

For the cream and ginger reduction
150ml double cream
1in ginger, peeled, thinly sliced and blanched
60ml dry white wine
Salt and pepper
Chives, chopped

To garnish
80g uncooked choux paste, piped into a lattice and baked for five minutes
Langoustines

For the crust, mix the haggis, pickled dill, a little olive oil, hint of ginger, Parmesan and butter in a food processor for a few seconds. Place the mixture between two sheets of acetate and pin out to 1cm thickness.

When ready to cook the salmon, cut out the desired shape from the sheet of crust, place on top of the salmon and bake.

For the risotto, put the squeezed garlic, cream, fish sauce and wine into a sauté pan and reduce with the langoustines for five minutes. Add the chives and rice.

Put the cream into a pan, add the ginger, boil and reduce by half to a light coating consistency. Add the wine, boil, reduce again and season. Pass through a chinoise and add the chives.

To serve, arrange the risotto on a plate inside a square mould, remove the mould and place the salmon on top. Pour the sauce around and garnish with choux pastry lattice and a langoustine.

Tony Budde

Photo © Alan Donaldson