Scottish Salmon with Lemon Caper Butter Sauce – Chef Sandip Acherjee

         

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SCOTTISH SALMON WITH LENON CAPER BUTTER SAUCE

Scottish Salmon with Lemon Caper Butter Sauce

 

SERVINGS: 4 portions

 

INGREDIENTS:-

 

Salmon Fillet 640 gm
Dijon Mustard 40 gm
Cheese amul 20 gm
Jchilli pwd 10 gm
Caper 20 gm
Salt 25 gm
Dil leaf and spring 15 gm
Black pepper crushed 10 gm
Olive oil 30 ml
Lemon (lemon juice) 2 pcs
Butter 50 gm
Parsley 20 gm
Potato 100 gm
Garlic chop 40 gm
Onion slice 60 gm
Bokchoy leaf 100 gm
Mush room 40 gm
Yellow & green Zucchini 40 gm
Brocolli 40 gm
Artichoke 60 gm
Balsamic reduction 2 gm
White wine 20 ml
Cherry tomato 20 gm
Leeks 20 gm

 

PREPARATION:

 

Marinate salmon fillet with lemon juice, salt pepper, dijon mustard dil leaf, oil and garlic chopped then grilled salmon fillet over the grilled from every side.

 

For hot crushed potatoes, skin off large potatoes, roughly cut the potatoes, deep fry them. Add salt and then toss them with sautéed garlic, parsley and pepper crushed. Finally crush them roughly.
Cut all the vegetables into roundels or slantly, marinate with garlic, salt, pepper, parsley and grill them in high flame with olive oil and lastly little butter.

 

CHOICE OF DIPPING SAUCE:

 

Lemon caper butter sauce melt butter in slow hit frying pan add little cooking water wine caper parsley salt pepper for seasoning add little cream for thicken and finely chopped jalapeno chilli, and parsley chopped and adjust the seasoning.

 

GRILLS:

 

Make the skewer with baby potato, leek and roasted garlic cloves and then marinate with salt, pepper, garlic chop, mustard, parsley, cheese, lemon juice. Grill the potato skewers in griller for 3-4 minutes, drizzle some mustard honey dip from top and grill both side.

 

Now for the plating part, take a clean square platter, mould the hot crushed potatoes, in the centre, arrange the grill vegetables and grilled onions at the side, and then put the one pieces of salmon fillet on the hot crushed potatoes and vegetables, drizzle the sauce on the grilled salmon.

 

PRESENTATION:

 

Garnish – drizzle balsamic reduction from side, and fresh dil spring.

 

 

Unit Chef – Sandip Acherjee of Afraa.

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About Chef

I did Three years Diploma in Hotel and Kitchen Management from Turning Point, School of Hotel Management, Kolkata. I did my professional training from Great Eastern Hotel, Kolkata, Lalit group. I worked at The Park, Kolkata as a D.C.D.P. and also worked in Bridge Cafe (The Park, Kolkata) as a Chef de Partie. I also worked in Spaghetti Kitchen in Forum Mall (Pan India Food Solution Pvt. Ltd.) as Sr. Chef de Partie. Presently working at Afraa at City Center–I (Ambuja Group) as a Unit Chef as well as all Afraa Deli’s in Kolkata and continuing with the organization with full enthusiasm & devotion for betterment of organization. I can prepare from the simple to the most elegant cuisines utilizing the freshest herbs, vegetables, fruits and hand-cut meats to achieve the ideal intensity of flavors. A gourmet meal can be created from one of my many mainstay dishes or developed and customized based on the needs and personal tastes of you and your guests. Put my culinary expertise to the test!


Chef Sandip Acherjee
Unit Chef

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website www.gourmetstravelguide.com.

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.