Serves 4
By Stuart Conibear
Beetroot.
Wash and Peel the beetroot and slice thinly on a mandolin then cut with a large ring cutter
Mix together the Chardonnay vinegar, olive oil, sugar, honey and lemon thyme, add the beetroot discs and combine well.
Place into a vacuum Pac bag, seal and refrigerate overnight.
Black Treacle Yoghurt.
In a bowl combine the treacle and yoghurt, season and mix well, refrigerate for at least an hour to re set a little
Hazelnuts.
Mix together the hazelnuts, honey, sea salt and ground coriander
Lay out on a silpat mat and bake in the oven at 180c until golden approx. 8-10 minutes, allow to cool and then roughly chop.
Presentation.
In a non-stick pan, season and sear the salmon skin side down until golden and cooked a quarter of the way through, turn the salmon over add a knob of butter to foam and napé over the top of the salmon, finish through the oven to pink, allow to rest.
In another hot pan add the broccoli and sauté to char and blacken.
Remove the beetroot from the marinade, cut the discs to the centre and fold into cone shapes.
Place the broccoli in the centre of a plate and place the salmon up against the stalks
Make a teaspoon sized quenelle of the treacle yoghurt and place on the plate.
Combine the mashed potato with the olive oil and season and then place a dessertspoon quenelle on the top of the salmon.
Arrange 3 cones of the beetroot around the plate and then scatter the hazelnuts over the top of the dish finishing with the micro fennel.
