| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 5 |
fl |
Dry white wine |
| 5 |
fl |
Water |
| 2 |
oz |
Carrot; peeled and sliced |
| 3 |
oz |
Leeks; sliced |
| 8 |
|
Thinly sliced salmon fillets; each approximately |
|
|
; 3oz in weight |
| 8 |
|
Thinly sliced smoked haddock fillets; each approximately |
|
|
; 3oz in weight |
|
|
Salt and freshly ground black pepper |
| 8 |
oz |
Carrots peeled and left whole |
| 1 |
sm |
Cucumber peeled |
|
|
Half a lemon; Juice of |
| 5 |
oz |
Unsalted butter |
| 1 |
|
Lemon; cut for garnish |
| 4 |
|
Sprigs dill or fennel |
| 2 |
oz |
Chopped shallots |
| 4 |
oz |
Greek natural yoghurt |
| 4 |
oz |
Single cream |
INSTRUCTIONS
Wash and carefully slice thin layers of salmon and haddock. Arrange so that
2 layers of salmon are alternated with 2 layers of haddock in a little
parcel. Prepare an ovenproof dish with grease proof paper and a little
water, and arrange fish pieces in dish.
Add a sprig of dill to each fish piece, season lightly with sea salt and
freshly milled black pepper. Cover dish and place in a moderate oven until
the fish is cooked (approximately 15 minutes).
Using a mandolin or food processor, cut the carrot and cucumber into very
long thin strips (resembling spaghetti). In a pan, heat a little butter and
stir gently until melted. When butter is hot but not burnt, add the finely
sliced strands of cucumber and carrot, and season with salt and black
pepper.
Heat the remaining butter in a pan, when melted add two handfuls of finely
chopped leeks, the chopped shallots and a small glass of white wine. Stir
gently, then blend in a little fresh cream and some natural yoghurt and
stir gently.
On a warm serving dish, place a fish portion and alongside it layer the
sliced cucumber and carrot. Pour a little of the sauce alongside this,
dress with fresh dill and slices of lemon, and serve immediately.
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