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| Recipe Name: |
| Whole Poached Salmon (serves 8) |
| Ingredients: |
2kg/4lbs Whole Coln Valley Salmon
4 Ltrs/7 pts Court-Bouillon
Garnish
125g/4oz Spinach, washed, stemmed and thinly sliced
250g/8oz Daikon radish, peeled and juilienned
1 Red plum, stoned and sliced |
| Method of Preparation & Cooking: |
1. Pour the court-bouillon into a fish kettle or pan large enough to accomodate the salmon.
2. Wash the salmon inside and out under cold running water. Wrap the salmon in a double thickness of muslin that is about 25cm (10 inches) longer than the fish. Knot each end of the muslin and secure it by tying string round the fish in two or three places.
3. Holding the knotted ends of the cloth, gently lower the fish into the court-bouillon. Bring the liquid to a simmer over a medium heat. Cover the pan, reduce the heat to low, and cook the salmon for 8 minutes per 2.5cm (1inch) of thickness (measured at its thickest point).
4. Let the fish cool in the court-bouillon, then carefully transfer it to a work surface. Cut away the strings, untie the knots, and unwrap the muslin, leaving the fish on the cloth. Cut out all but the pectoral fins of the fish. Make a long cut down the belly of the salmon. Cut through the skin at the base of the tail. Then, working from the base of the tail towards the head, gently pull off the skin in strips.
5. Carefully transfer the fish to a long platter, placing it skinned side down. Make another cut at the base of the tail and remove the skin from the second side.
6. Combine the sliced spinach and julienned radish and arrange them around the salmon. Garnish with the plum slices. Serve the salmon warm or cold, accompanied by any number of sauces.
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| Recipe Name: |
| Smoked Eel Risotto (serves 2 ) |
| Ingredients: |
600ml vegetable, chicken or fish stock
100g smoked eel fillets
2 tablespoons Olive oil
1 small onion, chopped
100g arborio or other risotto rice
125ml white wine
10g Parsley
10g rocket leaves
salt and pepper
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| Method of Preparation & Cooking: |
1. Place the stock in a small saucepan and slowly bring to simmering point. Meanwhile, trim any skin from the smoked eel. Run your fingers along the fillet to feel for stray bones and cut them away. Chop the fillets into 1cm pieces and set aside.
2. Heat the oil in a large heavy saucepan. Add the onion and cook for 5 minutes, stirring frequently, until translucent. Add the rice to the pan and cook, stirring, for 2 minutes until the rice is shiny and fragrant.
3. Pour the wine into the pan and simmer, stirring, until it has evaporated. Add a ladle of hot stock to the rice mixture and cook, stirring constantly, until the liquid has been absorbed. Add another ladle of stock and continue stirring and cooking until it too has been absorbed. Repeat this process until all or most of the stock has been used and the rice is al dente - it will take about 17 minutes from the first addition of hot stock to the rice.
4. Remove the pan from the heat and stir in the smoked eel, parsley and rocket, so that the leaves only wilt slightly. Season to taste with salt and pepper and serve immediately.
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| Recipe Name: |
| Smoked Salmon Cucumber Tartine with Horseradish, Orange and Pickled Ginger (serves 1) |
| Ingredients: |
2 slices whole grain bread cut into circles
2 ounces soft cream cheese, horseradish and butter blended together (1/3 of each and mixed smooth)
4ounce smoked salmon, use a good quality
2 tablespoons peeled, seeded, sliced cucumbers
1/2 ounce vinaigrette
1 pinch salt and pepper mixture
1 tablespoon chopped parsley leaves
6 orange sections, freshly cut sections from navel oranges and a few drops of juice
3 slices pickled ginger and a few drops of the packing juice
1/2 tsp. olive oil
3/4 cup lettuce mixture
2 ounces of vegetable salad
1 tbsp. cucumbers, peeled, seeded and diced ¼ inch
1 tbsp. tomatoes, peeled, seeded and diced ¼ inch
1 tbsp. parsley, chopped
1 black olive, chopped
1 pinch salt and white pepper mixture sprinkled over the ingredients
1 tsp. vinaigrette dressing to moisten
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| Method of Preparation & Cooking: |
Spread (each) side of whole grain bread with 1 ounce of horseradish, butter and cream cheese mixture.
Fold and place smoked salmon on top of the bottom half of the bread slice.
Mix the sliced cucumbers with 1/2 ounce vinaigrette, chopped parsley and pinch of salt and pepper mix. Spoon it onto the salmon sort of mounding it in the center.
Top with the other half of bread
Place on a plate
Mix the orange sections, ginger, oil and lettuce to coat it.
Place the lettuce leaves in the center of the sandwich top with the vegetable salad and then mound the orange and ginger on top as a garnish.
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| Recipe Name: |
| Smoked Duck Salad with Foie Gras and Walnuts (serves 4) |
| Ingredients: |
12 walnut halves
1 tablespoon walnut oil
1 tablespoon extra-virgin olive oil
1/2 tablespoon walnut or red wine vinegar
1/2 tablespoon sherry vinegar
1/2 shallot, finely chopped
Salt and freshly ground pepper
4 cups packed mixed salad greens
16 cherry tomatoes, halved
3/4 pound smoked duck breast skin removed, sliced crosswise 3/4 inch thick
3/4 pound chilled foie gras terrine or mousse chilled and sliced to match the duck breast
Fine sea salt
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| Method of Preparation & Cooking: |
Don't let the ingredients in this recipe scare you away. It's worth a trip to a specialty market - and it's simple to prepare.
Directions
Preheat the oven to 400°. Put the walnuts on a pie plate and bake for 6 minutes, or until fragrant and browned. Let cool, then coarsely chop.
In a large bowl, whisk the walnut, olive and canola oils with the walnut and sherry vinegars. Add the shallot and season with salt and pepper. Add the salad greens and tomatoes and toss to coat.
Mound the salad on plates and top with alternating slices of duck breast and foie gras. Sprinkle the foie gras with sea salt, garnish with the chives and serve.
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| Recipe Name: |
| Gravadlax, Lemon gravadlax and beetroot gravadlax platter (serves 1) |
| Ingredients: |
one small red onion finely chopped
half teaspoon of rock salt
one lemon
two hard boiled eggs
one slice of gravdlax
one slice of lemon gravadlax
one slice of beetroot gravadlax
one ounce of drained baby capers
half ounce of chopped dil
one heaped teaspoon of salmon roe
one sliced piece of rye bread
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| Method of Preparation & Cooking: |
Put the onion in small bowl, cover with water sprinkle with the salt and leave to soak for 20 minutes or so. Rinse well, drain and pat dry with kichen paper before putting back in the bowl.
To make lemon fillets, slice the tops and bottoms off the lemons. Sit the lemons on a board and, with a small sharp knife, cut downwards to remove the skin and pith. Holding the lemon over a bowl, remove the segments by slicing between the white pith. Remove any pips. Squeeze out any juice left in the lemon skeleton then discard the skeleton.
Peel the eggs and separate the whites from the yolks,. Finely chop each part and put into separate bowls.
To serve, arrange the three slices of Gravadlax on each plate. Form small individual mounds of capers, dill, salmon roe, lemon fillets, chopped egg white, chopped egg yolk and onion around the gravdlax, Drizzle lemon juice over the gravadlax and season with ground black pepper before serving with rye bread.
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All recipes have been created by Mark Stone of Cripps Barn, Barnsley, Gloucestershire.
www.crippsbarn.co.uk
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