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• Shetland Salmon and Field Mushrooms in a Globe Artichoke

Shetland Salmon and Field Mushrooms in a Globe Artichoke

Recipe Information

Ingredients

• 2 x 40z Shetland Salmon fillet squares
• 2 globe artichokes
• 100g assorted field mushrooms
• 100g baby spinach, 50g chopped
• 100g puff pastry
• 125ml double cream
• Champagne

For the tomato and basil sauce -8 ripe plum tomatoes -150ml tomato juice -50g onions, chopped -1 clove garlic -6 leaves basil chopped

Method

Prepare and blanch the artichokes. Refresh in iced water and remove the middle carefully from the globe and pat dry. Tear the mushrooms and pan fry in a hot pan add the champagne and cream and reduce. Adjust seasoning.

Roll out pastry and lattice using a latticer or a knife, cut with a large pastry cutter and leave to relax in the fridge.

Place the mushroom cream in the centre of the artichoke, put the square of Shetland Salmon on top of the mushrooms and wrap in pastry. Egg wash and place in a hot oven 180˚C/350˚F/Gas Mark and cook for 10-15 minutes.

Wash and pick spinach and pan fry with finely chopped onion, season and hold for service.

For the tomato and basil sauce

Place all ingredients in a pan, sweat down and cook out in the oven. Pass through a fine sieve and hold warm for service.

h> To serve

Pipe a heart shape on the dish using crème fraiche, tomato puree or mayonnaise. Slowly fill the heart with warm tomato and basil sauce, place spinach on the plate as a bed for your artichoke and salmon. Take the warm artichoke, brush with melted butter, place on spinach and serve with a well chilled pink champagne on a candlelit table for 2 !