Roasted Pave of Plum Smoked Shetland Salmon on Slow Cooked Tomatoes and a Veloute of Horseradish.
Ingredients:
Salmon
25 x 110 g (4 oz) portions smoked Shetland salmon
Lemon Creamed Fennel
1½ kg trimmed, quartered, stalk removed & sliced.
Vegetable stock made from fennel trimmings.
Good dash of pernod.
Zest of 3 lemons, juice retained for blanching fennel.
110 g (4 oz) butter 55 g (2 oz).
Picked and chopped dill.
10 g fennel seed.
280 ml (10 fl oz) double cream.
Horseradish Sauce
840 ml (1½ fl oz) fish stock, reduced.
55 g (2 oz) grated horseradish.
10 fl oz (280 ml ) white wine.
4 shallots, chopped.
140 ml (5 fl oz) double cream.
Knob of butter.
Braised Leeks
1 kg Dutch leeks, tops removed
2 lt. Chicken stock.
60 g (2¼oz) butter.
4 bay leaves.
3 large sprigs of thyme.
Salt and pepper.
Slow Cooked Tomatoes
2 kg plum tomatoes, skinned & quartered.
500 g sliced banana shallots.
3 tsp. crushed garlic.
280 ml (10 fl oz) quality tomato juice.
280 ml (10 fl oz) virgin olive oil.
280 ml (10 fl oz) dry white wine.
Coarsely chopped flat parsley to finish.
Mill pepper and rock salt.
Complimenting Vegetables
280 g (10 oz) shelled peas
50 asparagus spears, trimmed.
50 sm turned pots, cooked in saffron flavour fish stock.
Method:
Horseradish Sauce
Sweat chopped shallots, in saucepan with butter until transparent add white wine and reduce and add in fish stock and grated horseradish and reduce until 1 pint remains. Add the double cream and lightly thicken, season.
Salmon Portion
Salmon and place on a folded sheet of silicon greaseproof paper, refrigerate.
Slow Cooked Tomatoes
Place the olive oil in the base of a stainless steel pan add the shallots and sweat for 5 minutes, adding the garlic, mix well and swill with the white wine. Add the tomato juice, mill pepper and rock salt. Mix in the tomatoes and cover the pan with a tight fitting lid, place in an oven pre-heated to 275°F, 140°C, Gas 1 for 3-4 hours. To finish pour gently into a colander and simmer the liquid until reduced by half. Lightly thicken with a little diluted arrowroot. Now add in the tomatoes and check for seasoning. Finally add the chopped parsley and place in a chafing pan for service.
Creamed Fennel
Place the lemon juice into a pan containing boiling water. Blanch the sliced fennel in the acidulated water, allow to steam dry. Melt the butter in a saucepan adding the fennel sweat until softened, barely cover with fennel stock, add lemon zest and fennel seeds, cover with a tight fitting lid. Place in an oven pre-heated to 350°F, 180°C, Gas 4 for approximately 1 hour. Remove drain into a colander, place the juices into a saucepan and reduce until ½ pt. Remains add 140 ml (5 fl oz) double cream and simmer until this coats the back of a spoon. Fold in the tender fennel and season, finally add the dill and serve immediately.
Leeks
Soak the leeks to clean of grit. Place the leeks in a gastronome container and cover with chicken stock, season. Dot with butter adding thyme and bay leaves. Cover loosely with parchment paper and bring to the boil on top of the cooker. Cook in an oven pre-heated to 350°F, 180°C, Gas 4 for 15-20 minutes until tender. Allow to cool slightly and drain. Cut each leek into 3 portions, cover with the cold cooking liquid for service.
Dish Compilation
Preheat the oven to 425°F, 220°C, Gas 7. Cook the small shaped, saffron potatoes and allow to drain, place in the chafing pan containing a little of the cooking liquor to retain moisture. Cook both the peas and asparagus spears in separate pans of boiling salted water, drain and toss in butter, place in a gastronome container peas on one side and asparagus on the other and rest in the chafing pan for service. Gently warm the leek portions and slow cooked tomatoes, garnish with chopped parsley and place in the chafing pan for service. Roast the fish for 5 minutes. To serve, place 1 rounded tablespoon of tomatoes in the center of the plate and rest one leek at either side of the tomatoes then top with the roasted salmon. Add asparagus, peas and shaped potatoes, add 1 tbs. of the lemon creamed fennel, surround with the horseradish sauce and serve.
