Sublime Salmon Dishes

Salmon

CHEATS CAESAR DRESSING

1 clove of garlic, peeled and chopped

2 anchovy fillets

30ml sherry vinegar

40g grated parmesan

Place all the ingredients in a blender and whizz till smooth and creamy.  Now mix these ingredients with 300ml mayonnaise

 

CLASSIC CAESAR DRESSING

1 clove of garlic, peeled

2 egg yolks

2 anchovy fillets

30ml sherry vinegar

40g grated parmesan

Place all the above ingredients on a blender and whizz until creamy.  Slowly pour in 200ml of olive oil to make the dressing and thin it down with vegetable stock to reach the desired consistency.

Season to taste.

 

BUCKWHEAT BLINIS

15g fresh yeast

200g plain flour

200g buckwheat flour

425ml milk

4 eggs, separated

Salt and pepper to taste

 

Mix the flours with the yeast and then using a spatula, not a whisk, beat in the yolks followed by the milk.  Cover and leave to rise.

Once it’s nicely risen, whip up the egg whites and gently fold into the batter.  Season to taste.

Heat the pan and brush with oil.  Once it’s hot drop spoonfuls of the mixture around the pan, when they start to bubble or holes appear then turn them over and leave until lightly coloured, remove from the pan and cool.

 

SMOKED SALMON NAGE

Fish stock:

500g fish bones

50g onions

6 black peppercorns

Juice ½ lemon

Glass of dry white wine

Bay leaves, thyme and parsley stalks

1 litre water

Oil

 

Place oil in a pan and heat the onions, cook without colouring until starting to soften.  Add the fish bones, peppercorns and sweat for a few minutes until the fish looks cooked.  Now add a glass of wine and reduce by half, then add the water.  Bring to the boil and then turn down to a light simmer and skim any scum from the top as it simmers for 20 minutes.

Remove from the heat and strain.

Pass the stock through a very fine sieve or muslin to try and keep as clear as possible.  Skimming the scum will help keep the stock clear.

 

For the nage:

1 smoked salmon skin

1 quantity of fish stock

Lemon juice

Place the fish stock on the heat and reduce by a third, add the smoked salmon skin and simmer for 5 minutes then remove from the heat allow to infuse until cold, season and then add a few drops of lemon.

 

SALMON MOUSSELINE

340g fresh salmon, boned and skinned

1 egg white

100ml double cream

Salt and pepper

 

Place the salmon in the food processor and work to a paste.  With the machine running, pour the egg white through the feeder tube and blend for 30 seconds.  Add the cream in the same way and then season to taste.

You can flavour the mousseline in many ways, add herbs, prawns, crab meat, cray fish, langoustines, fresh salmon pieces etc

This is really versatile as you can use it in many ways:

Fill fresh pasta to make ravioli

Cook in moulds in a bain-marie in a low oven to make a timbal

Quenelle into seasoned simmering water or stock to poach

Wrap in cling film to make a sausage and poach

Use it to stuff other fish i.e sole paupiettes

 

PAN FRIED SALMON WITH SPICY OLIVE, TOMATO AND CAPER DRESSING

4 x 180g salmon fillets cut on the slant

For the dressing:

20 olives

2 tomatoes skinned and de-seeded

1 tbsp mini capers

½ lemon juice

100ml olive oil

1 chilli chopped, seeds removed

Sprig of thyme, leaves picked, 1 tbsp chopped parsley, 1 tsp chopped tarragon and 1 tbsp chopped chives

Salt and pepper

 

Warm the oil to about 45c and remove from the heat, add the chilli and allow to infuse.

¼ the olives and cut the tomatoes into a 1cm dice.

Once the oil has cooled, remove the chilli and check that the oil has a kick to it.  Add all the other ingredients and season to taste.

Season the fish on both sides.

Place a non-stick frying pan on the heat and add a little oil.  Place the salmon, skin side down into the pan and cook until the salmon has started to colour and crisp.  Turn over and repeat the process with the aim of keeping the fish pink in the middle. (If you have a probe it should not go over 60c in the centre)

Just before you remove the fish from the pan, add the dressing to the pan to warm slightly and to infuse with the fish, then serve.