Yield: 4 servings
|4 \N||110 g Salmon Fillets; (boned and skinned)|
|1 \N||Lemon; (juiced)|
|55 grams||Unsalted Butter|
|2 slices||Lemon; (cut into tiny|
|\N \N||; quarters to|
|\N \N||; garnish)|
|\N \N||Chopped Skinned Tomatoes|
|1 \N||Onion; (sliced)|
|1 \N||Leek; (sliced)|
|2 \N||Stalks Celery; (chopped)|
|2 \N||Carrots; (chopped)|
|½ \N||Head Garlic|
|2 \N||Lemon; (thinly sliced)|
|1 litre||Cold Water|
|1 \N||Sprig Fresh Coriander|
|1 \N||Sprig Tarragon|
|200 millilitres||Dry White Wine|
|100 millilitres||Water Salt and White Pepper|
|25 millilitres||White Wine Vinegar|
|\N \N||Baby Carrots|
|\N \N||Baby Spears of Asparagus|
|\N \N||Baby Turnips|
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.
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.
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.