Roasted Salmon, Carrot – Passion fruit Sauce, Spinach Emulsion, Char grilled Spring Onion!!
4 x 200g Salmon Escalopes
Smoked Sea Salt and Cracked Black pepper (To taste)
30mls Virgin Rapeseed oil
20g Salted butter
Carrot – Passion fruit Sauce!!
200mls Carrot Juice
100mls Fish Stock
1 Star Anise
50 grams Finely diced shallots
Juice of Three Passion Fruit
50 grams Salted Butter
2 tbl spoons Double Cream
200grams Picked & Washed Spinach
2 Egg Yolks
150 mls Extra Virgin Olive oil
Salt and Pepper to taste
Pinch of Xanthana gum
100 gram Spinach
½ tsp Smoked Sea Salt
1 tsp Caster Sugar
Char grilled Spring onions!!
1 Bunch spring onions (trimmed of the root and
about a ¼ inch from the top of the green part)
20 mls Virgin Rapeseed oil
NB...Allow five spring onions per person
To Make the Sauce!! Place the Carrot Juice, Fish stock, shallots, Passion fruit juice and star
anise into a sauce pan and place on the heat. Bring to the boil and reduce by half, allowing the flavours of
the star anise and shallot to infuse with the liquids. When reduced by half, strain into a clean pan and bring back to the
boil. Add the cream and whisk in the butter a little at a time to create a rich, shiny sauce.
Spinach Emulsion!!! Bring a pan of salted water to the boil and blanch the Spinach for one minute and then plunge
into a bowl of iced water to stop the cooking process and set the colour. Remove the spinach from the iced water and squeeze
out the excess moisture. Place the Spinach into a liquidizer and bled to a smooth purée and then pass through a fine sieve.
After washing out the liquidizer jug, add the sieved spinach purée, egg yolks and Xanthana gum. On a high speed, blend everything
together until well emulsified and then slowly drizzle in the oil to form a Mayonnaise type sauce. Season to taste with Salt and pepper.
Place the emulsion into a squeezee bottle and reserve until needed.
Spinach Powder!!! Finely shred the Spinach and deep fry in hot sunflower oil ( at a temperature 180 c) until crispy but not
too brown. Drain on a tray lined with kitchen paper and toss through the salt and sugar. Place on baking tray and dry in a very
low oven for four hours. Place into a an electric coffee grinder and grind to a fine powder.
To Char grill the Spring onions!! Place a griddle pan on the heat and toss the spring onions with the oil. Put the onion on the griddle
pan and grill until nicely browned both sides
To cook the Salmon!!! Season the salmon with the salt and pepper and, in a heavy bottomed pan, heat the oil and butter
until the butter is foaming. Place the salmon in the pan, skin side down and cook for three minutes or until the skin is crispy
and golden brown. Turn the salmon over and cook for a further two minutes. Remove from the salmon form the pan and drain
on a clean kitchen towel.
To Serve!!! Into the centre of four warmed serving plates, spoon some of the Carrot – Passion fruit sauce and on top of
the sauce, place an escalope of salmon. Around this, randomly arrange five squirts of the Spinach emulsion. Place a spring onion on top of each of the squirts of Spinach emulsion and sprinkle over the Spinach powder. Serve and enjoy.
SOME XMAS RECIPES!!!!!
MUSHROOM AND CRANBERRY STUFFING!!!!!
500 grams Sage and onion stuffing mix
250 mls Boiling water
500 grams Pork Sausage meat
100 grams Button Mushrooms (thinly sliced)
1 Medium sized onion (finely diced)
100 gram Cranberry Sauce
50 mls Dry Sherry
50 mls Tawny Port
50 mls Brandy
2 Large eggs
20 grams Butter
20 mls Rapeseed oil
Place the sage and onion stuffing mix into a large bowl and pour on the boiling water and mix
thoroughly. Heat the oil and butter in a large frying pan and add the onion and cook until softened
and then add the mushrooms and continue to cook until softened but not browned (also ensure that any
liquid form the mushrooms has evaporated completely). Degalze the pan with the Sherry, Port and Brandy
and reduce until there is almost no liquid left in the pan. Set aside to cool. Meanwhile, mix together the
sausage meat, eggs and the sage and onion stuffing. Then add the cooled onion and mushroom mix to bowl and
mix thoroughly. Lay out a double layer of aluminium foil on the work surface (this needs to be at least 18 inches
long), and then place a double layer of cling film on top of the foil. Note that the length of the cling film should be slightly
than that of the foil. Place the stuffing mix onto the foil/ cling film and form into a roll of about 5cms in diameter. Then roll
very tightly in the cling film/ foil. Place in a roasting tin and fill it half full of boiling water and place in an oven that has been
pre – heated to 150 degrees centigrade and cook for one hour. Set aside and leave to cool. When ready to serve, slice the
stuffing into pieces about 1cm thick and place on baking sheet and reheat in a hot oven for three or four minutes.
BRUSSELS SPROUT AND STILTON purée!!!!!
500 GRAM Brussels Sprouts
100 grams Blue Stilton
50 grams Butter
50 mls Double Cream
2 Cloves garlic (peeled)
Salt and pepper to taste
Bring a large pan of salted water to the boil and add the sprouts. Boil until the sprouts are tender(about
5 minutes) and then drain and plunge the sprouts into iced water. This stops the cooking process and also aids
in keeping them a vibrant green colour. Refill the pan with water and bring back to the boil to reheat the sprouts.
Once reheated, drain the sprouts and place in a food processor with the Stilton, butter and garlic and blend to a smooth paste.
Next add the cream and blend in thoroughly. Season to taste with salt and pepper and set aside in a bowl until needed. When ready
to serve, simply reheat the sprouts in a microwave on full power for two minutes.
CITRUS GLAZED CARROTS!!!!!
For this I like to use the small, round Chatanay Carrots for their visual appeal.
500 grams Chatanay Carrots
100mls Lemon Juice
100mls Orange Juice
¼ tsp Dried Thyme
100 grams butter
75 grams Caster Sugar
Slice the tops off the carrots and bring a pan of water to the boil and add the carrots. Boil them for ten minutes and then
drain in a colander. While the carrots are cooking, place the remaining ingredients in to another sauce pan and reduce on
a medium heat to syrupy consistency. Add the carrots to the citrus syrup and and toss to thoroughly glaze the carrots.