Archive for the ‘Fish’ Category

Fillet of salmon with a horseradish sauce

Friday, October 19th, 2007

Serves 4

Preparation time 1-2 hours

Cooking time 1 to 2 hours

Ingredients
For the chive ceam sauce
250ml/fl oz double cream
1 tsp Dijon mustard
1 tsp English mustard
1 tsp creamed horseradish
1-2 tsp lemon juice
salt
1 tbsp snipped fresh chives
For the salmon
750g/1lb 10 oz skinless salmon fillet
salt
freshly ground black pepper
plain white flour, for dredging
1 tbsp vegetable oil
1 bsp butter
butered, cooked vegetables, such as spinach, to serve (optional)
For the horseradish crust
2 tbsp creamed horseradish
1 egg yolk
100g/4oz coarse breadcrumbs
1 tbsp chopped fresh parsley
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly.
3. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt.
4. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour.
5. For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated.
6. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands.
7. To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes.
8. To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce.

Pan-fried salmon with a creamy sorrel sauce

Friday, October 19th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the salmon
4 x 200g/7oz salmon fillets (skin off)
50ml/1¾fl oz clarified butter (butter which has been slowly heated and the milk solids removed)
50ml/1¾fl oz olive oil
For the sauce
1 small shallot finely chopped
400ml/14fl oz fish stock
150ml/¼ pint vermouth or dry white wine
200ml/7fl oz double cream
salt and freshly ground black pepper
½ lemon, juice only
bunch of sorrel leaves, torn
Method
1. For the sauce, place the shallot in a pan along with the stock and the vermouth.
2. Bring to the boil and reduce by half.
3. Add the cream and season with salt and black pepper and lemon juice.
4. At the last minute, throw in the torn sorrel.
5. For the fish, in a non-stick pan, heat the clarified butter and the oil.
6. Sear the fish on one side for 3-4 minutes, then set aside.
7. When ready to serve, season the top side with salt and pepper.
8. Then flip the salmon and cook on the side for a few seconds over a medium heat.
9. To serve, place the sorrel sauce onto a plate and place the salmon on top.

Quinoa-crusted salmon with zesty creme fraiche sauce

Friday, October 19th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the salmon
150g/5½oz salmon fillet
55g/2oz quinoa
1 tbsp olive oil
½ lemon, juice only
For the sauce
90ml/3fl oz crème fraîche
1 tbsp Dijon mustard
1 tbsp chopped fresh parsley
½ lemon, juice only
salt and freshly ground black pepper
lemon wedges, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the salmon, roll the salmon in the quinoa, pressing the quinoa into the salmon to coat all over.
3. Heat the oil in a small ovenproof frying pan and fry the salmon for 2-3 minutes on each side, or until the crust is lightly golden-brown.
4. Transfer to the oven and cook for 6-8 minutes, or until cooked through. Remove from the oven and squeeze over the lemon juice.
5. For the sauce, heat the crème fraîche and mustard in a small pan and stir until smooth and well combined.
6. Stir in the parsley and lemon juice and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the salmon onto a serving plate and pour over the sauce. Garnish with lemon wedges.

Poached salmon with tomato cream sauce

Friday, October 19th, 2007

Serves 1

Preparation time less than 30 mins

Ingredients
For the poached salmon
5 tbsp dry white wine
2 tbsp white wine vinegar
150ml/¼ pint vegetable stock
2-3 fresh sage leaves
100g/3½oz salmon fillet, skin removed
For the tomato sauce
1 garlic clove, crushed
5 tbsp double cream
8 cherry tomatoes, halved
fresh dill sprig, to garnish
Method
1. For the salmon, place the white wine, white wine vinegar, stock and sage leaves into a saucepan and heat together until simmering.
2. Simmer until the liquid has reduced to half its original volume.
3. Add the salmon to the saucepan and reduce the heat. Poach the fish for 6-8 minutes, or until the salmon is cooked through.
4. For the tomato sauce, place the garlic, double cream and tomatoes into a small saucepan and simmer for five minutes, until the sauce has thickened slightly.
5. Carefully remove the fish from the cooking liquor with a slotted spoon and place onto a serving plate.
6. To serve, spoon the tomato cream sauce around the edge of the salmon and garnish with dill.

Limey baked salmon with toasted pine nuts

Friday, October 19th, 2007

Serves 4

Preparation time overnight

Cooking time 30 mins to 1 hour

Ingredients
For the marinade
2.3kg/5lb whole salmon
juice of 1 lemon
juice of 6 limes
splash vanilla vodka (optional)
For the baked salmon
50g/2oz butter
4 limes (1 lime sliced, juice of 2 limes, 1 lime quartered)
handful pine nuts
handful dill and mint, finely chopped
Method
1. Thoroughly wash the salmon in salted water and rub with lemon juice.
2. Put the salmon in a shallow dish and squeeze the lime juice over. Add a splash of vanilla vodka (if using). Cover with cling film, transfer to the fridge and leave to marinate overnight.
3. Preheat the oven to 190C/375F/Gas 5. Use a tablespoon of butter to smear a sheet of foil large enough to enclose the salmon and place the buttered-side up on a shallow oven-proof dish. Put the salmon on the sheet of foil, dot with the remaining butter and drench with more lime juice. Gather the foil together into a loose package with a small vent at the top to release any steam. Cook for 30-40 minutes, or until the salmon has changed from translucent to an opaque pink.
4. After removing from the oven, leave the salmon to rest for 1-2 hours.
5. Toast the pine nuts under a medium grill until browned on both sides. Remove the lime slices and scatter over the pine nuts, fresh dill and mint. Serve with wedges of lime.

Confit of salmon with cucumber salad and horseradish cream

Friday, October 19th, 2007

Serves 4

Preparation time 1-2 hours

Cooking time 30 mins to 1 hour

Ingredients
For the salmon:
4x100g wild salmon fillet
1½ tsp salt
pinchwhite peppercorns, crushed
1½ tsp sugar
1 tsp chopped dill
1 tsp lemon zest ( finely chopped)
500ml extra virgin olive oil to confit the salmon
For the horseradish cream:
30g creamed horseradish relish
20g sour cream
salt, to taste
pinch of sugar
2 drops lemon juice
pinch cayenne
1 tsp fresh grated horseradish (optional)
For the cucumber salad:
1 cucumber, peeled and de-seeded
1 tsp salt
1 tbsp white wine vinegar
3 tbsp non-scented oil
1 tbsp chopped dill
1 pinch fresh ground pepper
For the garnish:
1 tbsp trout or salmon eggs
sprigs of dill
Method
1.Cure the salmon:place the 4 fillets of salmon into a small bowl and mix with the salt, pepper, dill and lemon zest. Marinade for 30 mins, only. Wash under running water, and pat dry the fish. Refrigerate covered with cling film.
2. Make the cucumber salad:finely slice the cucumber. Place in a bowl, sprinkle with salt and leave and marinade for 30 mins. (The salt will remove the enzymes which can cause indigestion). Rinse under cold water, pat dry. Add vinegar, sunflower oil, dill and pepper. Taste to correct seasoning.
3. Make the horseradish cream: combine all the ingredients and season to taste, for more of a twang add some freshly grated horseradish.
4. To confit the salmon: preheat the olive oil to 55C: drop in the four pieces of salmon and cook for approximately 16-18 minutes at 45C. Probe temperature of oil. The aim here is not to cook the salmon but to change its texture and taste. Once you put the 4 fillets into the oil, the oil temperature will drop to approx 45C. It must be kept at this temperature so use a probe to check. The salmon will be uncooked yet creating a very pleasing taste and texture. If over cooked the salmon fillet will leak white proteins (albumen).
5. Serve by arranging the cucumber in the centre of the plates; place on the confit salmon pieces. Drizzle the horseradish sauce around. Arrange a few sprigs of dill and trout eggs on the sauce. When serving sprinkle a little fleurs de sel onto the salmon.

Roast salmon with red pesto and basil and lime tzatziki dressing

Friday, October 19th, 2007

Serves 10

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
2.3kg whole salmon, filleted
5 tbsp red pesto
2 tbsp basil, finely shredded
5 tbsp each white wine and water
1 tbsp olive oil

For the lime tzatziki:
450g/1lb Greek yoghurt
1 cucumber, halved, de-seeded and coarsely grated
grated zest of 2 limes
1 large clove of garlic, crushed
1 bunch of spring onions, finely sliced
a pinch of chilli powder

To decorate:
sprigs of fresh basil

Preparing ahead:
Prepare and cook the salmon, chill.
One hour before: make the tzatziki, chill.
Last minute: decorate the salmon and serve.
Method
1. Heat the oven to 200C/400F/Gas 6. Lightly oil a large sheet of tin foil.
2. Pull out any small bones from the salmon fillets. Lay one fillet, skin side down onto the tin foil, spread with the red pesto and sprinkle with the basil, season with a little salt and ground black pepper. Arrange the second fillet on top, again skin side uppermost, press the sandwiched fillets lightly together.
3. Brush the skin of the top fillet with the olive oil, season lightly and pour the wine and water around the base. Wrap the foil loosely around the fish and bake in the oven for 25 – 30 minutes or until the fish is cooked. To test to see if the fish is cooked, the skin should pull away easily and the flesh look opaque.
4. For the tzatziki mix the yoghurt, cucumber, lime zest, garlic and spring onions together, season really well with the chilli, salt and pepper and serve.
5. To serve, lie the fish onto a serving plate and arrange sprigs of basil around the fish, serve the tzatziki in a large bowl.

Hot and cold smoked salmon

Friday, October 19th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
200g/7oz smoked salmon
2 small brioche
4 tbsp crême frâiche
small bunch dill, chopped
½ lemon, zest and juice
50g/2oz mixed salad leaves
extra virgin olive oil
balsamic vinegar
salt and crushed black pepper
1 small jar salmon roe
1 small jar Avruga “caviar” (optional)
Method
1. Cut the top off the brioche and hollow out the inside, leaving the lid for the garnish.
2. Take half the smoked salmon and fold each piece in half. Sear in a hot pan and set on one side of each serving plate, placing the un-cooked salmon on the other side.
3. Add the lemon and dill to the cême frâiche and stir well.
4. Dress the salad leaves with olive oil, balsamic vinegar and season well. Divide into four and place a quarter inside each brioche. Top with the dill and lemon crême frâiche. Add a spoonful of salmon roe and caviar if you are using these.
5. Serve on a bed of the remaining salad leaves, with the salmon either side. Place the lid against the side of the brioche.

Smoked salmon and dill pate

Friday, October 19th, 2007

Serves 6

Preparation time 30 mins to 1 hour

Cooking time no cooking required

Ingredients
bunch of fresh dill
3 slices smoked salmon
170g/6oz smoked salmon trimmings
2 anchovy fillets, drained
125g/4½oz tub rich cream cheese
2 tbsp creamed horseradish
½ lemon, juice only
freshly ground black pepper
rocket or lamb’s lettuce
To serve
brown bread
Method
1. Line six ramekins with cling film – lightly wet the inside to help the cling film stick.
2. Use a large piece of cling film so there is a lot of overhang which can be used to cover the top.
3. Arrange a small sprig of dill in the base of each ramekin.
4. Using the ramekins as a guide cut six discs from the smoked salmon slices and line the base of the ramekins on top of the dill and cling film.
5. Blend the smoked salmon trimmings and anchovy fillets together in a processor until finely chopped.
6. Add the cream cheese, horseradish, remaining dill, lemon juice and pepper.
7. Blend again in the processor until all combined.
8. Spoon mixture into the ramekins and level the top.
9. Cover with cling film and chill until ready to serve.
10 To serve: Arrange fresh rocket or lamb’s lettuce on individual plates, undo the cling film over the top and pull slightly so the base is released. Invert onto the rocket and remove the cling film. Serve at room temperature with warm brown toast.

Hot-smoked salmon with choucroute

Friday, October 19th, 2007

Serves 6

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
For the choucroute
110ml/4fl oz extra virgin olive oil
1 white cabbage, finely shredded
2 garlic cloves, crushed
1 bay leaf
200ml/7fl oz vegetable stock
2 tbsp sultanas
For the hot smoked salmon
600g/1lb 5oz hot-smoked salmon
 

Method
1. Preheat the oven to 210C/410/Gas 7.
2. For the choucroute, heat a large saucepan over a gentle heat and add the olive oil, cabbage, garlic and bay leaf. Stir for 1-2 minutes to combine then add the vegetable stock.
3. Bring the stock to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 40 minutes.
4. Remove the lid, add the sultanas and continue to cook until all of the liquid has evaporated.
5. For the salmon, place the hot-smoked salmon onto a baking tray and place into the oven to cook for 5-10 minutes, or until heated through.
6. To serve, slice the hot-smoked salmon and place onto plates. Place a generous spoonful of choucroute alongside.