The Riverside Journals - Festivals Issue 38 - FULL | Page 44

Loch Duart Salmon,
Rhubarb Emulsion
and Sorrel Mayonnaise

W

e asked one of our favourite
chefs - Steve Drake - for some
inspirational seasonal recipes
that would be perfect for
summer entertaining. These
recipes are based on dishes
that currently feature on the
nine-course Discovery menu at
Drake’s. Steve has simplified them for us, as not many of our home
kitchens tend to boast the specialist equipment and ingredients
needed to produce Michelin standard meals. Have fun trying them,
but nothing beats enjoying them in the relaxed atmosphere of Steve
and Serina Drake’s fabulous restaurant in Ripley.
And at just £30 for three courses, including coffee and petit fours
there is an excellent value set lunch menu. It offers a great way of
experiencing the Drake’s experience, but you will want to return to try
one of the tasting menus! As well as the six and nine-course tasting
menus, (for which sommelier Michael Fiducia will be pleased to
serve matching wines) there is an a la carte option of a two, three,
four or five-course meal. This is perfect for diners who don’t all have
the same appetites, or who have time constraints.

Drake’s Restaurant

44 the riverside journals

The Clock House, High Street,
Ripley, Surrey GU23 6AQ
Tel: [phone]
drakesrestaurant.co.uk

Loch Duart Salmon
4 x 100g slices of salmon, skin on, but scaled.
Cut the skin with a sharp knife in 4/5 slashes.
Preheat oven to 220 deg C.
Wash and dry the salmon
Grease 8 inch glass baking dish
Place fish, skin side down, in prepared dish.
Cover with foil and bake till opaque in centre and just starting to flake
(15-20 minutes approx.)
Transfer to plates and serve with portion of sorrel mayonnaise
Rhubarb Emulsion
125ml rhubarb juice
2.5ml Minus 8 Canadian vinegar
5g sugar
20ml grape seed oil
Reduce by half and add oil. Blend with food processor.
Rhubarb Relish
125g Yorkshire forced rhubarb
5g sugar
10 ml Minus 8 Vinegar
Dice the rhubarb into perfect dice and season with the vinegar.
Turn over and le ave to macerate for 1 hour.
Warm in a wide stainless pan till the rhubarb releases its juice - it should
still have a little ‘bite’.
Pour into a muslin and leave to drain for 10 minutes.
Take the drained juice and reduce to a syrup, then add to the cooked dice.
Season with salt and a little vinegar, if necessary.
Sorrel Mayonnaise
2 bunches large leaf sorrel
Rapeseed oil
Salt
1 egg
Vegetable oil
Blend the sorrel into the egg with the salt in a blender or food processor,
slowly add the oil and ensuring you get a smooth sorrel purée.
Do not allow it to get too hot or it will split.
Thicken with vegetable oil. If necessary, pass through sieve before serving.
To decorate:
Thinly sliced radishes (keep in iced water before serving) and a scattering
of Panko breadcrumbs, fried in butter till golden. Serve with a spoonful of
the rhubarb relish and drizzle of the rhubarb emulsion.