Tag: Stock

Categories
MAIN COURSE

Lamb shanks poached in a spicy broth


Served with harissa yogurt,  couscous and roast vegetables and spicy aubergine and shiitaki mushrooms

BLOCK HORIZONTAL LINE
Serves 4

LAMB SHANKS WITH HARISSA

The shanks:
olive oil
4 lamb shanks
1 carrot, diced
1 leek, diced
1 celery stick, diced
4 garlic cloves
1 bay leaf
1 rosemary sprig
1 star anise
4 cardamom pods
1½ cup/375 ml dry white wine
7 cups/1¾ liter lamb stock, heated
sea salt and freshly ground black pepper

The couscous:
2 tablespoons/30 ml butter
3 spring onions, thinly sliced
½ cup/250 ml raisins
cinnamon stick
salt and freshly ground black pepper
3 cups/740 ml chicken stock
2 cups/250 ml couscous
¼ cup/60 ml almonds, slithered
¼ cup/60 ml fresh mint, chopped

The aubergines:
olive oil
4 medium aubergines, sliced in thin sliced
12 shiittaki mushrooms, sliced
salt and freshly ground black pepper
½ teaspoon/3 ml sesame oil
½ teaspoon/3 ml oyster sauce
½ tablespoon/7 ml balsamic vinegar
½ tablespoon/7 ml lemon juice
1 tablespoon.15 ml soy sauce
2 teaspoons/10 ml mirin

The yoghurt and harissa sauce:
2 tablespoons/30 ml fresh cream
4 tablespoons/60 ml plain yoghurt
2 teaspoons/20 ml lemon juice
salt and pepper to taste
harissa paste

Preheat the oven to 120°C/250ºF.
Heat a little olive oil in a large ovenproof pan and brown the shanks all over. Remove and set aside. Add some more olive oil to the same pan, then saute the carrot, leek, celery and garlic until light golden. Add the herbs and spices, pour in the wine and cook until the alcohol has evaporated.
Place the lamb shanks back into the pan with the vegetables, then pour in the stock. Season well, then cover and put in the preheated oven. Cook for about 3 hours, then remove from the oven and leave in the liquid for 30 minutes. Remove the meat and keep in a warm place. Strain the liquid, discard the solids, then skim of the fat that rises to the top. Reduce the liquid over high heat until thick and glossy. Check the seasoning and add more salt and pepper if necessary.

In a saucepan, melt the butter then add the spring onions, raisins, cinnamon stick, salt and pepper and stir until everything is well coated with the butter. Add the stock and bring to a boil. Put the couscous in a heatproof bowl and pour the spiced stock over. Cover and allow to sit for 5-10 minutes. Uncover, fluff the couscous with a fork, and stir in the almonds. Serve warm at room temperature with the mint sprinkled over.

Preheat the oven to 180°C/356°F.
Sprinkle the aubergines with salt and set aside for 30 minutes, then rinse the aubergines and pat dry. Heat some oil and fry the aubergine slices until golden brown on both sides. Drain on kitchen towel and set aside.

In the same pan heat some more oil and fry the mushrooms until tender. Remove from the pan and drain on kitchen towel. Set aside.
Mix together the rest of the ingredients for the dressing and season to taste. Mix the dressing with the fried mushrooms and aubergines and gently stir through to coat all the vegetables. Set aside until ready to serve warm at room temperature.

Whisk the cream until stiff, then fold in the yoghurt, lemon juice and salt and pepper. Taste and adjust the seasoning to your liking. Set aside until ready to use.
Just before serving, add some of the harissa paste to the yoghurt and mix through. Taste and add more paste if you wish.

Categories
METHODS

Clarifying stock for clear soups or aspic


As used in Quail egg and prawn set in aspic molds

Clarified stock is used for clear soups and savory jellies. During the clarifying process a certain amount of flavor will be lost.  To avoid this, add additional finely chopped aromatic vegetables (vegetables, celery, leek, parsley, etc) together with the specified amount of gelatin to the stock.   Then add lightly whisked egg white (2 or 3 depending on the volume of the stock) and bring the stock up to the boil.  The egg white will start to form a crust on top to which all the impurities (that make the liquid cloudy) in the stock get trapped.  Do not stir the stock at all. This process will take about ten minutes after boiling started, then turn the heat of and carefully remove the crust.  Through a sieve lined with double cheesecloth and over a large bowl, slowly ladle the stock through. Do not squeeze the cheesecloth or force the liquid through. The stock is now clarified.  Seasoning are added then to flavor the aspic according to the recipe of the dish you are preparing.

Categories
MAIN COURSE

Poached salmon in a seafood broth with fennel and tomato


Serves 4

Salmon

The stock:
1/3 cup/80 ml olive oil
1 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
1 tablespoon/15 ml orange zest
8 ripe tomatoes, skinned and chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chili, seeded and chopped
1 teaspoon/5 ml saffron strands, soaked in cold water
1 sprigs of thyme
4 cups/1 liter fish stock, heated

15 g/½ oz butter
2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns
¼ cup/60 ml white wine
salt and freshly ground black pepper

The seafood:
4 tablespoons/60 ml olive oil
4 x 250 Norwegian salmon fillets, the skin removed
8 large prawns, shelled and de-veined, reserve shells for stock
3 ripe tomatoes, skinned, seeded and diced chopped
1 teaspoon/5 ml  Pernod
1 tablespoon/15 ml cornstarch, dissolved in 2 tablespoons/15 ml cold water (optional)

The aïoli (garlic mayonnaise):
4 egg yolks
½ teaspoon/3 ml salt
3 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
2 cup/500 ml groundnut oil

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread, thinly sliced and lightly toasted

In a large saucepan, heat the oil and sauté the onions, bacon, leeks, celery, fennel seeds and garlic until soft.  Add the orange zest, tomatoes, tomato paste, chili, saffron and soaking liquid, thyme, and fish stock and bring to the boil.  Boil for 15 minutes, then remove from the heat and set aside.
In a separate frying pan, heat the butter and olive oil and sauté the garlic, shells of the prawns until golden and aromatic.  Deglaze the pan with the wine and reduce until half the wine has evaporated.  Add the contents of the pan to the prepared stock and set aside until ready to poach the fish and prawns.
Strain the thoroughly and discard the solids. Add the liquid to the prepared stock.

In a saucepan big enough for the fish, prawns and broth. pour the prepared broth and bring to a gentle simmer.  Add the diced tomatoes and Pernod and, if desired, thicken slightly with the cornstarch. Let it simmer for a few minutes longer until slightly thickened, the add the  salmon to the broth.  Poach for about 4 minutes, then add the prawns and poach 4 minutes more or until you are satisfied that the prawns are cooked.  Check seasoning, then turn off the heat and prepare the serve.
For the aïoli, blend together the egg yolks, salt, garlic and lemon juice in a food processor. Add the oil in a thin steady stream while the machine keeps running.  Continue until all the oil is incorporated. Check the seasoning.
(See the Glossary on the use of excess egg whites.)
This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

To serve:
Lift the fish from the broth and place into deep pre-heated bowls.  Carefully pour the broth around the salmon, add three prawns to each dish, and sprinkle the fresh coriander and dill over. Serve the crusty bread and small bowls filled with the aïoli on the side.

Categories
SOUPS/SAUCES/CONDIMENTS

Quail egg and prawn set in aspic molds


Serve with young salad leaves and tomato and thyme oil

Serves 4 

QUAIL'S EGG AND PRAWNS IN ASPIC

Start 24 hours before planning to serve this dish.

The aspic:
1 cup/250 ml clear fish stock, heated
4 sheets leaf gelatin, soaked in cold water and drained, or 4 teaspoons gelatin granules
1 cup/250 ml tomato water
1 teaspoon/5 ml lemon juice

The dish:
2 quail’s egg
oil for brushing the insides of the ramekins
4 small fresh dill sprigs
4 onion rings
8 small prawns, shelled, deveined, cooked and cut in half lengthwise

The garnish:
a selection of small salad leaves
tomato oil to drizzle
balsamic vinegar glaze  to drizzle

It is quite important that the stock is very clear. If the stock you will be using is not clear enough, clarify it by using the method given in the Glossary for clarifying stock.
Heat half a cup of the clarified stock and add the gelatin. Let it dissolve then add the rest of the stock and the tomato water. Leave in the refrigerator until it begins to set.

Have ready a bowl of iced water.
In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.
Take four ramekins of about 7 cm/2½ in diameter, brush the inside lightly with the oil and pour the stock with gelatin into each ramekin about 1 cm/0.4 in deep. Refrigerate for 5 minutes.
Place a dill sprig on top of the chilled aspic in the molds, place a peeled half a boiled quail’s egg (yolk side facing down) on top of the dill, then put an onion ring on top of the quail egg. Arrange four prawn halves (cut side facing up) around each the eggs, overlapping, then slowly spoon in the rest of the stock to fill the molds, taking care not to disturb the layers. Hold any of the ingredients that tends to float down with a toothpick. Refrigerate for at least 4 hours.

To serve:
When ready to serve, run the tip of a knife around the inside of the jelly, then briefly dip the bottom part of the ramekins in warm water and invert onto each serving plate. Place a bouquet of the salad leaves next to the mold and drizzle some of the tomato oil and balsamic vinegar glaze around. Serve immediately.

Categories
MAIN COURSE

Chicken and seafood pilaf


Serve with Chorizo sausage, tomatoes, green beans and almonds

chicken-and-prawn-pilaf4.jpgServes 4

Mussels are a delicious added ingredient, but as I am allergic to these mollusks (and so are many people), I cook them separately by adding the raw mussels to some garlic fried in butter and white wine, then I add them to the individual plates of the other guests.

The  chicken:
2 tablespoons olive oil
8 free-range chicken thighs, deboned, meat cut in bite-size pieces (reserve the bones)
1 cup brut  champagne
salt and freshly ground pepper
1 cup chicken stock
10 tarragon leaves

The mushrooms:
2 tablespoons olive oil
2 rashers of bacon, finely diced
½ onion, finely diced
2 large garlic cloves, crushed
8 fresh shiitake mushrooms, thinly sliced

The stock:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, keep shells and reserve prawns for later use
1 cup fish stock, heated

The rest of the ingredients:
375 g/13 oz fine green beans, topped, and cut into 6 cm pieces
2 cups Basmati rice
1 tablespoon olive oil
the peeled and reserved prawns, deveined
4 Chorizo sausages, sliced 5 mm/¼ in thick

The garnish:
6 spring onions, cut into 3 cm pieces
½ cup slithered almonds, roasted
1 large tomato, peeled, seeded, and diced in small pieces
½ cup Parmesan cheese, finely grated
¼ cup chives, finely chopped

  • In a cast-iron pan, heat the oil then add the chicken meat and bones and fry until golden brown all over. 
  • Add the champagne, seasoning and half the tarragon and cook until all the alcohol has evaporated. 
  • Add half the stock, cover the pan and simmer gently for another 30 minutes. Discard the bones.
  • Meanwhile, heat some oil in a frying pan and add the bacon, onion and garlic and cook until translucent, then add the mushrooms and cook gently until tender.
  • Remove from the pan and set aside in a warm place.
  • Wipe the frying pan and heat the butter, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic.
  • Add the rest of the chicken stock and cook for 10 minutes.  Strain the stock and discard the solids.
  • Blanch the beans in boiling salted water, refresh in iced water, drain again and set aside in a warm place.
  • Cover the rice with cold water, add salt and bring to the boil.  Cook until all the water has evaporated and the rice is tender.  Keep warm.
  • Heat a large frying pan, wok or paella pan, add 1 tablespoon olive oil and fry the peeled prawns for about 2 minutes.  Season well then remove with a slotted spoon and reserve.  In the same pan, lightly fry the Chorizo sausages, and set aside.

Assemble the dish:

  • Heat the same pan and add a little oil, add a third of the rice and spread over the bottom of the pan, then scatter over a third of the cooked and reserved ingredients.
  • Scatter over half the Parmesan cheese and chopped chives.
  • Then with two forks, lightly stir the mixture. Repeat the whole exercise. Lastly sprinkle the rest of the Parmesan cheese and chopped chives over and serve.
Categories
SOUPS/SAUCES/CONDIMENTS

Mixed mushroom soup with cream, chives and truffle oil


If you are fortunate enough to have fresh truffle or preserved truffle, add a teaspoon or two to the soup after it has been cooked.  If you cannot get hold of any form of truffle, do not deprive yourself from having this soup.  It is delicious!
BLOCK HORIZONTAL LINE

Serves 4

MUSHROOM SOUP

The soup:
40 g/1½ oz butter
1 medium shallot, chopped
2 garlic cloves, finely chopped
2 tablespoons/30 ml bacon, finely chopped (ignore if you want to keep it vegetarian)
400 g/14 oz mixed fresh mushrooms, roughly chopped
1 tablespoon/15 ml porcini powder
4 cups/500 ml chicken stock, heated (or vegetable stock)
4 cups/500 ml mushroom stock, heated
1 tablespoon/15 ml Za’atar
salt and freshly ground black pepper
1 tablespoon/15 ml lemon juice

The garnish:
1 tablespoon/15 ml chives, finely chopped
1 tablespoon/15 ml chive oil
1 tablespoon/15 ml truffle oil
⅔ cup/160 ml yogurt cream

In a deep saucepan, heat the butter and sauté the bacon until soft. Remove with a slotted spoon and set aside.  In the same saucepan, add the shallot and garlic and sauté until soft.  Add the mushrooms and cook until most of the juices have evaporated. Add the chicken stock and mushroom stock and bring back to the boil, then lower to a simmer for 10 minutes.  Remove from the heat and set aside to cool slightly.

Pour into a liquidizer, add the fried bacon and lemon and blend until smooth.  Pass through a sieve if you wish, otherwise leave as is with a bit of a texture.  Check the seasoning.

To serve:
Ladle into four soup plates, sprinkle the chives or drizzle lightly with chive oil, then drizzle the truffle oil around,  and lastly place a dollop of the yogurt cream on top.  Serve immediately.

Categories
MAIN COURSE

Seafood pie with a golden potato crust


Served with a fennel, carrot and apple salsa and an apple juice and maple syrup dressing or pickled beetroot.

Serves 4

FISH PIE

This dish is even more tasty the next day, just reheat it in a very hot oven for 8 minutes.  If there is any leftover pie, be adventurous and convert it into a soup by liquidizing it and adding more fish- or chicken stock and cream.

The seafood:
300 g/10.5 oz three different types of firm white fish, cut into bite-size pieces
100 g/3.5 oz prawns, shelled, shells reserved for the stock
100 g/3.5 oz king crab legs, shelled, shells reserved for the stock
juice of ½ lemon
salt and freshly ground black pepper

The stock:
25 g/0.8 oz butter
2 garlic cloves, crushed
reserved prawn and crab shells
1 cup fish stock

The onion and mushroom mix:
6 cippolini onions, quartered (if cippolini onions are not available, use
shallots)
10 small button mushrooms
juice of 1 lemon
salt and freshly ground black pepper
1 tablespoons Noili Prat
dash of Tabasco (pepper sauce)

The potatoes:
300 g/10.5 oz potatoes, peeled and sliced with a mandolin to 2 mm thick slices
25 g/0.8 oz clarified butter
salt and freshly ground black pepper

The white sauce:
1 medium sized onion, studded with 10 whole cloves
¾ cup milk
¾ cup full cream
25 g butter
20 g flour
2 tablespoons spring onions, chopped
1 tablespoon parsley, chopped

  • Preheat the oven to 200°C/392°F.
  • For the stock, in a saucepan over medium heat, melt the butter and add the garlic. Fry for about 1 minute, taking care not to burn the garlic.
  • Add the reserved prawn and crab shells and cook gently whilst stirring – for about 5 minutes.
  • Add the fish stock and bring to the boil. Boil for 5 minutes then turn off the heat and let the stock infuse for about half an hour. Strain and discard the solids.

  • For the onion and mushroom mix, bring the strained stock back to a boil, add the onions, mushrooms and lemon juice and season to taste.
  • When the mushrooms are tender, remove from the heat and add the Noily Prat and Tabasco. Put aside to cool.

  • For the white sauce, bring the milk and cream to the boil in a saucepan and add the onion studded with cloves. Pour it in a bowl and leave to infuse.
  • In the same saucepan, melt the butter then stir in the flour and over low heat cook whilst stirring for about 5 minutes.
  • Strain the infused milk, discard the onion and cloves, and slowly pour the hot milk into the butter and flour mixture, whisking constantly until it reaches the desired consistency.
  • Add seasoning to taste and cook for a further 5 minutes. Strain the sauce, then add the chopped spring onions and parsley and put to one side.
  • Dot the surface with flakes of butter to prevent a skin from forming.
The onion can be reused (without the cloves) to make a sauce for another dish or for soup.
  • For the potatoes, blanch the potato slices in salted boiling water for about 5 minutes. Drain, plunge in iced water and set aside.

Assemble the dish:

  • Season the fish, prawns and crab meat and gently mix with the onion/mushroom mixture and the white sauce.
  • Spoon into a buttered ovenproof dish and smooth out with a spatula.
  • Carefully place the blanched potato slices like scales over the top and brush with the clarified butter.
  • Bake for 25-30 minutes in the preheated oven. If the potatoes are not golden brown at the end of the cooking time, turn on the grill and brown them directly.
  • When the dish is cooked, remove from the oven and let it rest for 15-20 minutes in a warm place before serving.
  • Serve with the Salad of fennel, apple and carrot salad (recipe follows).
Beetroot is also delicious with Seafood pie.  See Pickled beetroot salad with onions.

For the salad:
3 small heads of fennel, jullienned
2 Granny Smith apples, cored and jullienned
2 carrots, jullienned
½ red onion, finely diced
½ cup toasted slithered almonds, and 2 cups mixed baby salad leaves. 

For the dressing:

  • Bring ¼ cup apple juice, 1 tablespoon maple syrup and 1 teaspoonl balsamic vinegar to a boil in a saucepan and reduce down to about half.
  • Remove from the heat and add the salt and pepper. Leave to cool, then whisk in 1 cup avocado oil.
  • Just before serving, gently mix all the salad ingredients and drizzle the dressing.
  • Serve immediately with the Fish pie.
Categories
MAIN COURSE

Seafood soup served with garlic mayonnaise and crusty bread


Mussels are a delicious added ingredient, but as I am allergic to these mollusks (and so are many people), I cook them separately by adding the raw mussels to some garlic fried in butter and white wine, then I add them to the individual plates of the other guests.
BLOCK HORIZONTAL LINE
Serves 4

SEAFOOD SOUP

The stock:
⅓ cup/80 ml olive oil
1 onion, roughly chopped
1 rasher of bacon, finely chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
1 tablespoon/15 ml orange zest
8 ripe tomatoes, skinned and chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chilli, seeded and chopped
1 teaspoon/5 ml saffron strands
1 sprigs of thyme
2 bay leaves
4 cups/1 liter fish stock
15 g/½ oz butter
2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns and crab
¼ cup/60 ml white wine
1 teaspoon/5 ml oregano, chopped
1 teaspoon/5 ml  Pernod

Pernod can be quite overpowering. Add a little at a time then taste and add more if you desire.

3 ripe tomatoes, skinned, seeded and diced chopped
salt and freshly ground black pepper

The seafood:
500 g/1 lb firm white fish
8 large prawns, shelled and de-veined, reserve shells for stock
8 calamari tubes and heads, tubes cut into rings
1 leg King crab, flesh removed and shells reserved for stock

The aïoli (garlic mayonnaise):
2 egg yolks
½ teaspoon salt
2 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
1 cup groundnut oil

This mayonnaise recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread

In a large saucepan, heat the oil and saute the onions, bacon, leeks, celery, fennel seeds and garlic until soft.  Add the orange zest, tomatoes, tomato paste, chili, saffron, thyme, bay leaves and stock and bring to the boil.  Boil for 10 minutes, then remove from the heat and set aside.

In a frying pan, heat the butter and olive oil and saute the garlic, shells of the prawns and crab until golden and aromatic.  Deglaze the pan with the wine and reduce until half the wine has evaporated.  Add all the contents to the tomato mixture, strain thoroughly and discard the solids.  Add the liquid to the stock.

In a frying pan, heat the olive oil and add the fish.  Stir fry for about 1 minute, then remove with a slotted spoon and set aside.  Reheat the pan (add some more oil if necessary) and add the prawns, stir fry for about 1 minute then remove with a slotted spoon and set aside.  Repeat with the calamari rings and pieces of crab but cook this for only 30 seconds.  Remove with a slotted spoon and reserve with the rest of the seafood. 

If you find that some bits are beginning to stick to the bottom of the pan, deglaze the pan with a little boiling water and empty the contents of the pan into the unstrained stock (just make sure that there are no burnt bits). Heat some more oil and fry the rest of the seafood. Repeat the process if necessary.

Deglaze the pan with one cup of the reserved stock then add to the rest of the stock.  Bring it all to a gentle simmer and stir in the oregano, Pernod, tomato, chilli and the cooked seafood.  Remove from the heat and season to taste with salt and freshly ground black pepper.

In a food processor, blend together the egg yolks, salt, garlic and lemon juice. Add the oil in a thin steady stream while the machine keeps running.  Continue until all the oil is incorporated.

To serve:
Serve the soup in deep bowls with the fresh coriander and dill scattered over.  Serve the crusty bread and small bowls filled with the aïoli on the side.

Categories
STARTERS/SIDES

Pasta spiral with mushroom filling


If you do not want to present this dish as described in the recipe, simply rearrange the ingredients.  Cut the pasta into linguini or fettucini, mix the mushroom filling and the cheese sauce and spoon it over the pasta.  Drizzle the truffle vinaigrette around and sprinkle with some chopped parsley and chives.

PASTA SPIRAL

Preheat the oven to 180° C  (356° F).

The filling:
1 tablespoon/15 ml olive oil
500 g/17.6 oz mixed mushrooms, finely chopped
2 shallots, finely chopped
1 clove garlic, minced
¼ cup/60 ml chicken stock, heated (use vegetable stock if for vegetarian)
1 sprig of parsley, finely chopped
1 tablespoon/15 ml dried porcini mushrooms, finely ground (not soaked)
salt and freshly ground black pepper

The truffle vinaigrette (optional):
¼ cup/60 ml olive oil
3 shallots, finely chopped
1 teaspoon/5 ml fresh parsley, finely chopped
½ cup/125 ml white wine vinegar
2 teaspoons/10 ml truffle oil
1 tablespoon/15 ml Dijon mustard
salt and freshly ground black pepper
2 teaspoons/10 ml preserved truffle (finely chopped) with the  truffle oil

If you do not have access to truffle, simple omit it from the ingredients list.  The rest still makes a delightful vinaigrette.

The pasta:
100 g/3.5 oz strong flour
100 g/3.5 oz Durham wheat
2 eggs

The cheese sauce:
2 cups/500 ml chicken stock
1 clove garlic, crushed
1 bay leaf
2 sprigs of fresh thyme
3 tablespoons/45 ml butter
3 tablespoons/45 ml flour
50 g/¾ oz Gruyère cheese
4 tablespoons/60 ml fresh cream
a pinch nutmeg, ground
salt and freshly ground white pepper
2 teaspoons/10 ml Parmesan cheese

The garnish:
the reserved mushrooms
a few sprigs of parsley
truffle vinaigrette/vinaigrette

  • For the filling, heat the oil and brown the mushrooms (also the whole ones kept for the garnish), add the shallots, garlic, the chicken stock (or vegetable stock), parsley, and the porcini mushroom powder. Simmer for a few minutes until the liquid has reduced, season to taste, then set aside to cool.  Retrieve the whole mushrooms and set aside.
  • For the truffle vinaigrette/vinaigrette, mix all the ingredients together and store in a squeeze bottle in the refrigerator.
  • To make the pasta, place all the ingredients in a food processor and process until it becomes smooth and silky.  Roll in plastic film and refrigerate for 30 minutes.
  • Meanwhile, for the cheese sauce, heat the chicken stock (or vegetable stock) in a saucepan with the garlic, bay leaf and thyme.
  • In another saucepan and over medium heat, melt the butter. Stir in the flour and cook for 2 minutes whilst stirring, strain the stock then whisk into the butter mixture, ½ cup/125 ml at a time.
  • Whisk until smooth bringing the liquid to a boil.  Reduce the heat to low and cook for 15 minutes.
  • Remove from the heat then add the Gruyère cheese, cream and nutmeg, and season with salt and freshly ground white pepper.  Cover the surface with greaseproof paper and keep warm.
  • Roll the pasta out thinly and cut into 2 x 4 cm/1.5 in x 50 cm/19.6 in long strips.
  • Spread the mushroom mixture over each noodle ribbon and roll the ribbon up in a spiral.
  • Place in a steam basket lined with cabbage leaves (rubbed with some oil to prevent it from sticking to the basket) and steam for 10 minutes.
  • Carefully remove each spiral and arrange in a greased oven-proof dish. Discard the cabbage leaves.
  • Pour the ¾ cup/175 ml of the cheese sauce over the spirals and top with the Parmesan cheese.  Bake in the oven for 10 – 15 minutes until the top is golden and the sauce is bubbling.

To serve, place a spiral on each heated serving plate, spoon around the rest of the cream sauce and garnish with a whole mushroom and a sprig of parsley.  Finally, lightly drizzle the truffle vinaigrette/vinaigrette over.

Categories
MAIN COURSE

Cured and seared spicy salmon


Serve with creamy mashed potatoes, butternut batons and a Green peppercorn vinaigrette

Serves 4

Once you have rubbed the spices into the salmon, the salmon can be frozen for up to 3 months.  Defrost in the refrigerator when needed.

Important: Start making this dish at least 24 hours before serving.

SALMON SPICY AND SEARED

The marinade:
2 teaspoons/10 ml salt
1 tablespoon/15 ml sugar
1 tablespoon/15 ml allspice, ground
1 teaspoon/5 ml paprika
1 teaspoon/5 ml garlic, minced
1 teaspoon/5 ml onion, minced
1 tablespoon/15 ml wholegrain mustard
2 tablespoons/30 ml chives, finely chopped
2 tablespoons/30 ml dill, finely chopped

Any leftover cooked salmon can be make into a salmon mousse. See
Spicy salmon mousse in filo pastry 

 

The mashed potatoes:
600 g/22 oz potatoes, peeled
¼ cup/60 ml créme fraîsche or butter
¼ cup/60 ml milk
salt and freshly ground white pepper

The vinaigrette:
2 tablespoons/30 ml olive oil
1 shallot, finely chopped
½ red sweet pepper, rib and seeds removed, peeled and finely diced
½ tomato, peeled, seeded and finely diced
¼ cup/60 ml fish stock, heated
2 tablespoons/30 ml red wine vinegar
a pinch of sugar
salt
1 tablespoon/15 ml pickled green peppercorns, drained

The creamed spinach:
500 g/18 oz young fresh spinach
¼ cup/60 ml cream
1 small clove garlic, finely chopped
2 tablespoons/30 ml shallot, finely chopped
1 teaspoon/5 ml Dijon mustard
salt and freshly ground black pepper

The garnish:
sprigs of dill
bunch of fresh coriander
olive oil for drizzling

For the marinade:

  • Mix all the ingredients for the marinade thoroughly.
  • Make a few cuts into the skin of the salmon, then rub the marinade all over.
  • Roll the fish tightly in plastic film and put in a dish so that the fish fits snugly.
  • Cut out a piece of cardboard the size of the dish and place it on top.
  • Weigh it down with weights evenly distributed, and chill in the refrigerator overnight, but preferably for 48 hours.
  • When ready to cook, brush the herbs and spices off the salmon (do not rinse it off) and rub with the oil.
  • In a very hot heavy-based frying pan (a non-stick pan makes it easier), sear the fish skin side down, for about 3 minutes.
  • Gently turn it over and cook for a further 2 minutes.
  • Put aside in a warm place to rest for 10-15 minutes.

For the mashed potatoes:

  • Cut the peeled potatoes into even chunks and boil in salted water until tender (about 15 minutes).
  • Drain and return to the pan, and over gentle heat, reheat the potatoes until any excess moisture has evaporated.
  • Meanwhile heat the milk.
  • Push the potato chunks through a potato ricer and slowly add the warm milk to the potatoes, whilst whisking it with a fork.
  • For a super smooth mash, push it through a drum sieve.
  • Mix in the créme fraîsche or butter, salt and pepper to taste, then cover and set aside in a warm place.

For the sauce:

  • In a saucepan, heat half the oil and sauté the shallot until translucent.
  • Add the red pepper and tomato and cook until tender (about 2 minutes).
  • Add the fish stock and reduce by half.
  • Remove from the heat and put aside.
  • When the salmon is ready to be served, reheat the sauce gently, add the vinegar, and whisk in 1 tablespoon/15 ml of the olive oil.
  • Season with salt and stir in the green peppercorns.

For the spinach:

  • In a saucepan, bring some water to the boil then blanch the spinach for one minute. Drain and refresh in ice water.
  • In a small saucepan, bring the cream with the garlic to a boil, remove from the heat and let it infuse until ready to use.
  • Squeeze as much liquid as possible from the blanched spinach and chop roughly.
  • Strain the cream (discard the garlic) and reheat gently, then add the chopped spinach.
  • Add the minced shallot and mustard, salt and pepper and mix thoroughly.

To serve:

  • In the center of each serving plate, place a pastry cutter and spoon in the mashed potato.
  • Lift the cutter and place a portion of the salmon on top, crispy skin facing up.
  • Spoon some spinach neatly next to the fish and pour the vinaigrette around.  Scatter the herbs around, drizzle extra olive oil over if necessary and serve immediately.