Recipe by Jason Roberts
This dish is a reflection of my time at Bistro Moncur. Not necessarily a simple recipe, but well worth the effort. Such refined textures and flavours. This is the sort of dish to tackle when you’re trying to impress and have more than twenty minutes up your sleeve.
Serves 4
1. Boudin of Salmon
Ingredients
- 300 g salmon flesh, skin and bones removed
- 1 egg
- 6 g salt
- 300 ml cream
- White pepper
- Nutmeg
- 20g chopped chervil
- Celery batons and watercress
Method
- Cut fish into 2 cm pieces. Place into a large, cold bowl with egg and salt. Now place that bowl over another filled with iced water. Mix ingredients until well combined.
- Transfer the mixture to a food processor and puree until smooth and gelatinous in texture. If doubling the quantity be sure to puree the fish in 2 batches, this will stop fish from becoming warm.
- Return fish puree to the bowl over the ice and slowly work in the cream. Season with pepper, nutmeg and a touch more salt, if needed. Add the chopped chervil.
- Place mixture into a piping bag, no nozzle is needed and pipe a sausage shape about 15 cm long onto large piece of GLAD Wrap. Fold the flap of plastic over the mixture and tuck under. Roll the mixture to form a sausage shape. Twist the ends, one at a time, pushing out any air pockets and tie to form a tight sausage.
- Prepare a pot of water, by bringing up to 80°C over a medium heat, when temperature is reached (steaming not boiling) place the boudin in the water and poach for approximately 8-10 minutes until firm, then refresh in iced water, if not using immediately.
- To serve, remove GLAD Wrap, lay over a bed of celery batons and watercress and nap with the fennel vinaigrette.
2. Fennel vinaigrette
Ingredients
- 3 eschalots, peeled and sliced
- 15 g fennel seeds
- 120 ml olive oil
- 60 ml tomato essence (the juice of a strained, crushed tomato)
- 50 ml verjuice or 1 tbs of white balsamic vinegar
- A few basil leaves, torn
- Salt & pepper
Method
- Sweat eschalots and fennel seeds in olive oil until eschalots are translucent.
- dd tomato essence and verjuice, bring to the boil and then reduce to a simmer for 5 minutes.
- Remove from heat, throw in basil leaves and leave for 20 minutes before passing through a sieve.
