Semi Smoked Salmon & Beurre Blanc with Château Barbeyrolles Rosé
Approx. read time: 3 minutes
Introduction by Tiffany Vernon, Recipe courtesy of Trinity Restaurant.
Essex-born Chef Adam Byatt is one of the most respected names in the industry. Well known for his love of seasonable British produce and commitment to passing on his culinary knowledge to future chefs, he is both adept and compassionate in his approach.
Straight out of school, he was offered an apprenticeship at the prestigious Royal Academy of Culinary Arts. Reflecting on his time here, Adam acknowledges it as ‘a huge privilege at the time and was the stepping-stone for me in my career’. It has recently been announced that Adam will be taking on the role of chair for the academy, a fitting circumrotation of his career. Indeed, over the past 30 years, he has built up an impressive CV and today runs four restaurants in parallel. Which begs the question, when does Adam Byatt sleep?!
He opened his Clapham-based restaurant, Trinity, in 2006. It holds a coveted Michelin star and three AA rosettes, along with numerous other accolades. Adam describes the food here as being ‘deeply rooted in French gastronomy’, adding that this style of cooking is where he believes true harmony of flavour lies, but he gives a modern twist on the presentation and delivery. Following on from Trinity’s success, Adam later opened Upstairs at Trinity, an innovative style of casual dining in its finest form. Most recently, he opened the quintessentially British neighbourhood space, Bistro Union.
As part of an exciting collaboration with Trinity, we asked Chef Adam to pair one of his favourite seasonal dishes with a wine of his choice. He chose Château Barbeyrolles Rosé which he described as having really elegant acidity and more length than you would normally expect from a Provence rosé. To add to that, its fruit-forward nature lends itself as a wine for summer, but it also pairs really well with food. In particular, his Semi Smoked Salmon with Beurre Blanc, Dulse and Cucumber is a perfect match. Adam explains that the dish has a lot of fat and richness, ‘a beautiful dish for summer’, which is complemented by the wine’s underlying refreshing acidity while simultaneously accentuating the smoky elements of the salmon.
If you wish to try your hand at preparing this dish yourself, please see the recipe below. Adam recommends, ‘If you want to cook this dish at home, you need to make sure you get the right kind of salmon because this is semi-smoked salmon; it’s not smoked all the way through. You can just grill the salmon if it’s easier that way, just grill it really lightly, and then make a very simple beurre blanc, but taking your time, I think, is the key’.
Alternatively, it is available on Trinity’s lunch and dinner menu until September. Château Barbeyrolles Rosé will also be available by the glass, so you can try the pairing for yourself!
Photo credit: John Carey
Semi Smoked Salmon and Beurre Blanc
85/90g Per Portion
Cook in a beurre monte for ¾ minutes until warm in the centre, remove the skin and cover with cucumber slices neatly.
Pickled Cucumber:
Slice baby cucumber/Persian cucumber to the right thickness, cover with cold pickle, dill oil and a good pinch of salt. Compress, do fresh for each service to make sure they are green!
Pickled Dulse:
Wash the dulse very well, dry well too, cover with hot pickle, once cold chop.
Beurre Blanc Reduction:
1 bottle chardonnay vinegar
700g white wine
3 Italian white onions
2 bay leaf
10 peppercorns
10g Maldon
Combine all and reduce until dry, stir so it doesn’t catch
Beurre Blanc
Chopped dill
Chopped chives
Trout roe
Pickled dulse – chopped
To make the beurre blanc get the reduction hot, add 200ml cream to the pan and monte in 2 packs of butter. Pass through a chinois and season if needed. Finish with the other parts.