| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
|
75 grams pie salmon fillet |
|
|
Salt and freshly ground black pepper |
|
|
Extra virgin olive oil |
| 150 |
ml |
Fish stock |
| 150 |
ml |
Muscat d'Alsace wine |
| 250 |
g |
Gooseberries |
| 2 |
|
Stems and leaves of sweet cicely |
| 30 |
g |
Unsalted butter |
| 2 |
ts |
Caster sugar; (to taste) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
SAUCE
Make a puree of the gooseberries by cooking with the stock, wine and
seasonings until soft. Add the sweet cicely and then liquidising
immediately to keep the colour longer and the flavour fresh.
Pass through a fine plastic sieve into a clean pan. Whisk in the
butter to thicken and give it a gloss. Keep in a warm place. Skin and
bone the salmon fillet. Cut into 4 pieces. Season undersides and rub
top of fillet with oil. Heat a griddle or cast pan until evenly hot.
Sear salmon oiled (presentation) side down. Do not attempt to move
the fish until a crisp golden crust has formed at which point it will
move easily. Sit salmon in baking dish, crust uppermost and roast in
preheated oven for 3-5 minutes until firm yet pearly pink in the
middle.
Serve surrounded with gooseberry sauce with some stir fried spring
vegetables and new potatoes.
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