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Tournedos of Salmon with bubble and squeak

Recipe Information

Ingredients

For the salmon (one portion):

• 150g salmon fillet
• 1 baking potato
• ½ cabbage, shredded
• 50g baby onions
• 1 courgette, cut in ribbons
• 50g shallots, sliced
• 10 ml olive oil
• 200g butter
• 20g fish mousse
• 5g foie gras
• salt and pepper

> For the red wine sauce (30 portions):

• 2 heads salmon
• 1 head celery
• 300g carrots
• 1 head garlic
• 2 onions
• 1 bottle red wine (good quality)
• 4 lts fish stock
• 1 tin tomato purée
• 2 lts veal jus
• 25cl olive oil
• 100g butter

Method

1. Cut the salmon into two pieces weighing 75g, join them together and secure them with a string or cling film. Then seal both sides of the salmon, leave to cool and remove the string.

2. Lightly grill the courgette ribbons. Mix the fish mousse which has been made from the trimmings with the foie gras and spread it on the courgette ribbons and wrap in around the salmon.

3. Bake the potato in its skin and remove the flesh. Sauté the finely shredded cabbage and the sliced shallots then mix with the flesh of the potato. Quenelle the mixture between two spoons and pan fry in the olive oil and butter.

4. Finish the salmon in the oven and serve with the bubble and squeak and red wine sauce.

5. For the sauce, sweat the chopped salmon heads in the olive oil at a very high temperature until they have come apart. Chop the vegetables and add these and the tomato purée to the pan and continue to sweat. Add the red wine and reduce by half and then the fish stock and reduce by half.

Finally add the veal jus and cook until you have the correct consistency. Pass through a fine chinois and monte au beurre.