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    Peppered salmon with rémoulade and pastis sauce.

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    Peppered salmon with rémoulade and pastis sauce.

    Post  Admin on Mon Jun 11, 2018 11:07 pm

    A starter for 4 people.

    Takes 60 minutes plus curing and setting time.


    Ingredients.

    Peppered salmon.

    400g of salmon fillet, in one piece
    30g of coarse sea salt
    20g of coarsely ground black pepper
    olive oil


    Rémoulade.

    1 celeriac, medium
    1 lemon, juiced
    100g of mayonnaise, ideally homemade
    1 Granny Smith apple, peeled and quartered
    sea salt
    black pepper, freshly ground


    Pastis sauce.

    2 tsp Martini Rosso
    20ml of pastis
    80ml of balsamic vinegar
    2 green cardamom pods, whole
    2 tsp sugar



    Method

    1

    To prepare the salmon, place the fillet in a shallow dish and evenly coat in salt. Refrigerate for half an hour, then rinse and pat dry. Brush with some olive oil, then sprinkle the crushed pepper all over the salmon. Wrap in cling film and leave to chill for 1 hour
    30g of coarse sea salt
    olive oil
    20g of coarsely ground black pepper
    400g of salmon fillet, in one piece


    2

    Meanwhile, prepare the rémoulade. Peel the celeriac and cut first into approximately 5mm wide slices, then julienne into thin matchsticks. Fill a bowl with cold water, add the lemon juice, then drop in the celeriac. Leave for 5 minutes, then drain and pat dry. Mix in some seasoning, followed by the mayonnaise
    1 celeriac, medium
    1 lemon, juiced
    sea salt
    black pepper
    100g of mayonnaise, ideally homemade


    3

    For the sauce, place the Martini, pastis, balsamic vinegar, cardamom and sugar in a small saucepan and bring to the boil. Reduce by two thirds until a light syrup is achieved, then remove from the heat and set aside
    2 tsp Martini Rosso
    20ml of pastis
    80ml of balsamic vinegar
    2 green cardamom pods, whole
    2 tsp sugar


    4

    Core the apple and julienne into matchsticks, then stir gently into the rémoulade
    1 Granny Smith apple, peeled and quartered


    5

    Slice the cured fillet lengthways into 2cm wide strips. Place each strip into a large piece of cling film and wrap tightly, tying off at both ends to form thin sausage shapes. Store in the fridge to set for 1-2 hours


    6

    To serve, cut the salmon sausages into 2cm barrels, then carefully remove the cling film. Arrange onto plates with the rémoulade, drizzle over the strained sauce and serve





      Current date/time is Fri Sep 21, 2018 2:41 am