Claire Hutchings - Thai Fillet of Salmon

Posted on 19/12/16

Every December for the last few years we’ve run a pop-up restaurant with Masterchef: The Professionals finalist Claire Hutchings. Claire currently works in a Michelin starred restaurant in Mallorca and comes over to the UK December to January.



This year’s Evening with Claire Hutchings was spread over 6 nights and the guests joined us for a cookery demonstration as well as a delicious 5-course taster menu and matching wines.

The stand out dish for many on the night was the delicate Thai Salmon dish. Claire has kindly shared her recipe with us so you can make the same dish again at home.



Thai Salmon


For the Thai salmon brine

  • 500g water
  • 50g ginger
  • 10g garlic
  • 25g salt
  • 10g coriander leaves
  • 5g kaffir lime leaves
  • 10g lemon grass
  1. Blend all the marinade ingredients together and sieve.

For the poached salmon

  • One fillet of salmon
  • Half of the Thai salmon brine
  1. Marinate the salmon fillet for 35 minutes in half of the salmon brine.
  2. Remove and pat dry cut in half length ways and wrap in clingfilm to form a ballotine.
  3. Put the salmon in the fridge for 24 hours.
  4. When ready to cook, slice the salmon into portions, place each portion in a zip-loc bag and cook in a waterbath at 58°c for 12 minutes.

Cucumber noodles

  • cucumber
  • half of the Thai salmon brine
  1. Peel the cucumber and use the spiraliser to create noodles. Marinade this in the other half of the brine for 4-6 hours.

For the Thai sauce

  • 500g coconut milk
  • 500g coconut puree
  • 20g tamarind paste
  • 50ml lime juice
  • 50ml sesame oil
  • 25g soy sauce
  • 10g garlic
  • 50g ginger
  • 10g spicy Thai sauce, sisacha piquiante
  • 20g curry powder
  • 30g lemon grass
  • 50g olive oil
  1. Put all sauce ingredients into the blender, apart from the coconut, and blitz until smooth.
  2. In a saucepan bring the coconut milk and puree to the boil then pour this over the blended ingredients and continue to blend until smooth.


  • Mango, cubed
  • Granny smith apple, cubed
  • Fresh coconut, cubed
  • Red chilli, finely sliced
  • Spring onion, finely sliced
  • Cashew nuts
  • Crystallised stem ginger
  • Basil cress
  • Coriander cress
  • Red vein sorrel
  1. To serve: wind the cucumber noodles in a spiral on the plate. Pour the Thai sauce between the noddles then place the poached salmon fillet in the centre. Finish the plate with the garnishes.