| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Ready, Steady, Cook 2 | 1 | servings | |
INGREDIENTS
| 15 | ml | Dijon mustard |
| 15 | ml | White wine vinegar |
| 15 | ml | Chopped corriander |
| 150 | ml | Olive oil |
| 1 | Egg yolk | |
| 1 | pn | Black pepper |
| 1 | pn | Sugar |
| Vegetable oil for frying | ||
| 1 | Egg; beaten | |
| 50 | g | Plain flour |
| 15 | ml | Chopped coriander |
| 5 | ml | Soy sauce |
| 5 | ml | Bicarbonate of soda |
| 125 | g | Baby corn |
| 100 | g | Cous cous |
| 30 | ml | Chopped parsley |
| 30 | ml | Chopped mint |
| 1/2 | Lemon; juice of | |
| 1 | Tomato; chopped | |
| 1 | Clove garlic; chopped | |
| 1 | Salmon Fillet | |
| ***CHERVIL AND COURGETTE CONFETTI | ||
| ; SAUCE*** | ||
| 1 | sm | Courgette |
| 25 | g | Butter |
| 1/2 | Lemon; juice of | |
| 15 | ml | Chopped chervil |
| Vegetable oil for frying | ||
| 1 | Leek | |
| 200 | ml | Red wine |
| 50 | g | Caster sugar |
| 250 | ml | Milk |
| 15 | ml | Sugar |
| 1 | Egg | |
| 100 | g | Plain flour |
INSTRUCTIONS
DEEP FRIED CORN AND DIP DEEP FRIED CORN SEARED SALMON WITH COUS COUS FOR THE COUS COUS FOR THE SALMON CRISPY FRIED LEEK CREPE NOODLES WITH RED WINE 1 Place all the ingredients in a small blender and process until combined. Refrigerate until ready to serve. DEEP FRIED CORN: 1 Heat the vegetable oil in a large pan. Combine the egg, flour, coriander, soy sauce and bicarbonate of soda in a bowl. Stir in the corn and coat evenly. Deep-fry until golden brown, drain on kitchen paper and serve with the dip. SEARED SALMON WITH COUS COUS: 1 Place the cous cous in a large bowl, just cover with boiling water and leave to soak. When the water is fully absorbed, stir in the remaining ingredients, season and serve. 2 Score the salmon on the skin side and cook on a hot griddle with a little oil for approximately seven minutes. 3 Serve the cous cous topped with the salmon. Spoon the courgette discs around the dish and garnish with the crispy leek (see below). CHERVIL AND COURGETTE CONFETTI SAUCE: 1 Cut the courgette into strips lengthways and cut out small discs using the end of an apple corer. 2 Melt the butter in a pan and add the remaining ingredients including the courgette discs. Cook for 3-4 minutes. Season and serve. CRISPY FRIED LEEK: 1 Heat the oil in a large pan. Trim the leek, cut in half length ways and shred into long thin strips. Deep-fry until crisp and golden. CREPE NOODLES WITH RED WINE: 1 Pour the wine into a small pan, add the sugar and gently heat, stirring until the sugar has dissolved. Bring to the boil, reduce the heat and simmer gently to reduce. 2 Whisk the milk, sugar, egg and flour together to make a smooth batter. Heat a crepe pan with a little oil and add enough batter to just cover the base of the pan. 3 Cook for a few seconds until brown. Turn and cook the other side. Turn onto a plate and cut into ribbons. 4 Repeat with the remaining batter. Add the ribbons to the wine pan, stir gently turn out and serve. continued in part 2
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