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Serves Four
Ingredients
Four portions
of salmon fillet (skinned)
250g crayfish tails
One portion salmon for mousseline
Two plum tomatoes
One glass white wine
Few sprigs of fresh dill
One small leek
One carrot
陆 pint double/whipping cream
One egg white
Method
1 To make crayfish mousseline place a fillet of salmon in the
food processor. Mince roughly, then add egg white, season and
mince until smooth. Finally, add a drop of cream with the crayfish
tails. Blend together without mincing the crayfish tails too
much and mix in one chopped tomato.
2 Take the four remaining fish fillets, cut a slice in the side
to make a pocket. Stuff the mousseline equally in the fillets,
wrap in cling film. These now need to be steamed for 10-15 minutes.
3 Meanwhile to prepare sauce, cut the carrot and leek into a
very fine dice. Place in a saucepan with the white wine. Bring
to the boil and cream and boil until thick. Finally, add chopped
dill and chopped tomato.
To serve
Slice salmon
fillet into three pieces. Pour sauce around. Serve with minted
new potatoes, roast cherry tomatoes and sugar-snap peas.
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