Escalope of Smoked Shetland Salmon, Chive, Mussel, Vine Tomato and Oysters
Simply delicious.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Chargrill | Less than 30 minutes |
Ingredients
- 4 x 4oz slices of smoked Shetland salmon
- 30 plump cooked mussels
- 4 large oysters
- 1 leek - white only
- 2 shallots
- 6 peeled, de-seeded and chopped vine tomatoes
- Quarter bottle white wine
- 75ml Noilly Prat
- 50ml Sauterne
- 300ml fish stock
- 500ml cream
Method
Sweat leek and shallots for 2 minutes. Add wine, Noilly Prat and Sauterne, and reduce by half. Add cream and reduce by half. Sieve and season. Sear smoked Shetland salmon on chargrill - fast - and on one side only. Take vine tomatoes and a tablespoon of sauce, bring to the boil. Add mussels and remove from heat.
Serve Shetland salmon in a bowl on some fine pasta. Spoon over some fish sauce. Drop mussels and tomatoes round side. Dress with oyster tempura and some Thai asparagus.
