Mi-Cuit Salmon with Beetroot Chutney, Baby Gem Lettuce & Apple Salad

Name: Mi-Cuit Salmon with Beetroot Chutney, Baby Gem Lettuce & Apple Salad
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 50 g (2 oz) sugar; 4 x 150 g (5 oz) salmon; ½ baby gem lettuce; ½ lemon; 15 g (½ oz) Dijon mustard; 25 g (1 oz) parmesan, grated; 20 g (¾ oz) anchovy fillets, tinned or brined; 85 g (3 oz) mayonnaise; 2 green apples; Salt and pepper; Salt and pepper; ¼ teaspoon coriander seeds; ¼ teaspoon mustard seeds; Zest and juice ¼ orange; ¼ teaspoon ground ginger; Pinch cayenne powder; 150 g (5 oz) mayonnaise; ¼ cinnamon stick; Pinch ground cumin; 10 ml (⅓ fl oz) good oil; 250 g (9 oz) cooked beetroot, diced; 100 g (3½ oz) salt; 1 litre (1 quart) water (cold); 125 g (4 oz) soft brown sugar; 85 ml (3 fl oz) red wine vinegar; 1 Braeburn apple, grated; 2 medium white onions, diced

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This is a nice way to cook salmon. When I say cook, the direct translation of mi-cuit is ‘partially cooked’. In a professional kitchen, this would be done sous vide in a water bath, but I have found at home it can easily be done in the oven.

Ingredients

For the mi-cuit salmon

4 x 150 g (5 oz) salmon
50 g (2

Europe
United Kingdom
Fish course
Pescatarian
Scotland
Gluten-free

Method

For the mi-cuit salmon

The first job is to brine the salmon. To do so, mix the sugar, salt and water until everything is dissolved. Place the salmon in a deep dish and cover with the brine. Soak for 30 minutes in the fridge.
Remove from the brine and pat dry.
Pop into a small oven dish and cover with the oil.