| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main course, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 4 |
|
110 g Salmon Fillets; (boned and skinned) |
| 500 |
g |
Samphire |
| 1 |
|
Lemon; (juiced) |
| 55 |
g |
Unsalted Butter |
| 2 |
sl |
Lemon; (cut into tiny |
|
|
; quarters to |
|
|
; garnish) |
|
|
Chopped Skinned Tomatoes |
| 1 |
|
Onion; (sliced) |
| 1 |
|
Leek; (sliced) |
| 2 |
|
Stalks Celery; (chopped) |
| 2 |
|
Carrots; (chopped) |
| 1/2 |
|
Head Garlic |
| 2 |
|
Lemon; (thinly sliced) |
| 1 |
l |
Cold Water |
| 1 |
|
Sprig Fresh Coriander |
| 1 |
|
Sprig Tarragon |
| 200 |
ml |
Dry White Wine |
| 55 |
g |
Butter |
| 100 |
ml |
Water Salt and White Pepper |
| 25 |
ml |
White Wine Vinegar |
|
|
Baby Carrots |
|
|
Baby Spears of Asparagus |
|
|
Baby Turnips |
INSTRUCTIONS
NAGE JUICES
EMULSION
GARNISH
Nage Juices
1. Firstly prepare the nage juices by adding the water and bring the entire
list of ingredients to the boil (except the herbs).
2. When boiling add the herbs and wine.
3. Leave to simmer for 5 minutes and remove from heat.
4. Allow to cool and leave in the refrigerator for a day or so to allow all
flavours to infuse fully.
5. Pass through a sieve or muslin before using.
6. Bring approximately 200ml of nage to the boil with the tiny lemon
quarters.
Salmon
7. Poach the 4 salmon fillets in the nage juices (reduced now to simmer)
for approximately 1 minute so that they are still a little pink in the
middle.
8. Remove the salmon and whisk in the butter and add the chopped tomatoes
and coriander leaves. Taste and season.
Samphire
9. Blanch the samphire in boiling (unseasoned) water for 1 minute, remove
and quickly fry in a hot frying pan with lemon juice.
10. Serve the samphire in the centre of the plate with the salmon on top
and sauce around.
11. Garnish with baby vegetables lightly covered in seasoned boiling water
and finished with a little emulsion to glaze and flavour.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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