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Brian's sizzling salmon dish |
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| Brian
Turner |
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For your festival menu something fishy this way comes, from Brian
Turner.
Salmon
'en papilotte' retains the delicate flavour of the fish and tastes
fabulous.
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Salmon
should always be bought as fresh as possible. Fresh salmon has a
bright silver belly and a purple to black back. The flesh should
be peach coloured and firm to the touch.
Here's
Brian's recipe
| Salmon
'en papilotte' - Ingredients |
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4
x 5oz salmon steaks
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| julienne
of carrot, leek, celery(6oz total) |
| 2
chopped shallots |
| ¼
pt fish stock |
| 2
tomatoes, concasse |
| 1
glass dry white wine |
| pinch
saffron |
| 1
clove garlic, julienne |
| 2oz
butter |
| 1
sprig thyme |
| salt
& pepper |
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| Method |
| 1.
Skin, bone and clean salmon steaks |
| 2.
Prepare 4 aluminium foil sheets, approx 12" x 18" |
| 3.
Butter half of each of the foil sheets |
| 4.
Lay out on the bench |
| 5.
Season the foil sheet with salt & pepper and fold into an envelope
shape |
| 6.
Seal the two shortest sides, try folding over twice |
| 7.
Put fish stock, white wine and shallots on to boil and add saffron,
take off and cool a little |
| 8.
Carefully lay each envelope on the table and put the salmon
inside. Make sure that the buttered inside is on the table |
| 9.
Now sprinkle some vegetable julienne, tomato concasse, garlic
and thyme into each envelope |
| 10.
Carefully pick up the envelope so that the sealed side is downwards
and pour some stock into each |
| 11.
Seal the remaining open side to seal the envelope firmly |
| 12.
Lay each envelope on an individual baking sheet buttered inside
downwards and put into oven 200 c |
| 13.
Bake for about 8 minutes and then carefully take out |
| 14.
Put the baking sheet onto a gas fire and allow to inflate the
envelope |
| 15.
Serve quickly, opening the envelope by piercing with a large
knife in front of the diner. |
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