29 November 2010

Serving up British classics with a contemporary twist, Room is a fine dining restaurant in Manchester’s financial quarter. This recipe is typical of the restaurant’s ‘deconstructed’ style, and offers a portfolio of flavours inspired by great British produce.

INGREDIENTS

SALMON GRAVLAX
1 x 200g salmon fillet – skinned fat removed
50g table salt
50g sugar
½ lemon juice and zest
Chopped dill
25ml gin

OAK ROAST FISH CAKE
180g flaked oak roast salmon fillet
½ lemon zest
Chopped dill
100g mash potato
100g Japanese breadcrumbs
50g flour
1 egg
Salt and pepper

BEETROOT PUREE
1 x packet cooked beetroot
50ml apple juice
Vinegar to taste
Salt and pepper

BEETROOT AND HORSERADISH RELISH
1 x packet cooked beetroot – grated
30g creamed horseradish
Lemon juice
Salt and pepper

Method

1. Salmon gravlax. Set raw salmon aside combine all ingredients in a bowl to form a paste, cover the salmon with the paste all over rubbing gently gently, cling film and refrigerate. Remove from fridge after 24 hours, rinse off the marinade mixture, pat dry, slice the salmon thinly.

2. Fish cakes. Place salmon mixture into a bowl, add mash, chopped dill and lemon zest. Roll into golf ball sized balls, dust with flour, dip in milk and bread crumbs.

3. Beetroot purée. Place the chopped beetroot into a food processor blitz with the apple juice until smooth, add a touch of vinegar and season.

4. Relish. Grate beetroot into mixing bowl, adding the horseradish and lemon juice and zest, adjust the seasoning.

5. To serve shallow fry fish cakes until golden brown, place on tray into oven at 160oC for 5 minutes to ensure hot in the middle, neatly arrange the pickled golden beets on the centre of a plate with sliced salmon to one side, place the relish neatly at the side along with the beetroot puree add the fish cakes on the middle, garnish with fennel cress and add a little lemon oil on the plate.

Room, 81 King Street, Manchester, M2 4AH. Tel: 0161 839 2005. www.roomrestaurants.com