Salmon and Dory Supreme with Caviar Veloute

Salmon & Dory Supreme with Cavior veloute

 

This recipe is from Walters class- “Signature Dishes from the best restaurants around the world.” Every famous restaurant has its own unique signature dish. All the dishes are designed so you can recreate them in your own home kitchen with ease. Surprise your guests at your next dinner party by bringing them some of the best dishes from the best chefs and restaurants from around the world!

 

For the fish mousse you need

100gm white fish meat

100gm cream

1 egg

Salt and pepper

 

For the fish you need

4 slices of salmon

4 slices of white fish spinach leaves

 

Method

  • For the spinach bring a pot with salted water to the boils and blanch the spinach for a few seconds before you refresh it quickly in some cold water.
  • Dry it by placing it onto a tea towel by spreading leafs individually.
  • For the fish mousse you place the blender bowl into the fridge as well as all the other ingredients.
  • Once chilled place the fish and the egg into the blender and mix to a fine mousse. Remove and place into a pre-chilled bowl and gently fold the cream in and season with salt and pepper.
  • To assemble the dish spread a bit of fish mousse onto the salmon fillets and place the white fish onto the top.
  • Cover the surfaces of the fish a little with the fish mousse before you fold the fish into the spinach leaves.
  • Chill and prepare the sauce.
  • To serve the dish heat a steamer just below boiling point and place the fish parcels into the steamer. Cook on a very low heat for approx. 8 minutes (you can check the temperature with a little paring knife.
  • Remove and place onto a preheated plate and pour the sauce over (note; add two tablespoon of salmon roe to the sauce just before serving.

 

Veloute (cream sauce)

Cold butter when blend into a soup or sauce creates a better emulsion and thickens a sauce much better than butter that is warm.

 

Ingredients

50ml    Noilly Prat

100ml  white wine

2          shallots peeled and sliced

600ml  chicken stock use fish stock in case of fish

200ml  double cream

100g    butter cut into little cubes and chilled

Lemon juice

Salt

Flouring’s such as basil or salmon roe

 

Method

  • Sweat shallots in a little butter without letting colour it
  • Add Noilly Prat, white wine, stock, boil until the stock is very reduced (syrup constancy)
  • Add cream and bring back to boil.
  • Turn the handheld stick blender on and add the butter little by little.
  • Season with salt, pepper and lemon juice.

 

Note: if you want to make the sauce even fluffier finish it off with 1-2 tablespoon of whipped cream.

 

 

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