Preparation time: 20 mins - Cooking time: 15 mins - Serves: 4
Ingredients
- - 1 desert spoon of Dijon Mustard
- - 20ml sherry vinegar
- - 100ml truffle oil
- - 8ml balsamic vinegar
- - 350ml sunflower oil
- - 6g chopped truffle
- - Salt
- - FOR THE PEA PUREE
- - 750g frozen peas
- - 1 large onion
- - 75g butter
- - 1.5 litres vegetable stock
- - FOR THE SALMON
- - 4x150g portions of salmon fillet
- - FOR THE GARNISH
- - 80g peas
- - 80g broad beans
- - 30g mange tout
- - 20g morel mushrooms
Method
- For the vinaigrette:
Mix everything together in a bowl except the oils, then whisk in the oils
- For the pea puree:
Boil the stock. In a separate pan, sweat the onion until soft in half the butter. Add frozen peas and cook for 2 mins, then season well.
Pour the BOILING stock and cover a lid. Season again. Bring back to the boil quickly and as soon as it does pour into strainer, reserving the stock. Put the peas into the liquidiser and add a couple of ladles of stock, not too much, just enough to get the mixture moving. When it’s smooth, drop the remainder of the diced butter into the blender. The butter must be cold and hard. Continue to blend for 1 minute and pass through a fine sieve immediately on to a bowl over ice
- For the salmon:
Pan fry skin side down for a minute in olive oil, put into the oven and cook for 4-5min. Finish with a little butter and lemon juice
- For the garnish:
Heat a little vegetable stock in a pan with a knob of butter and drop in the peas, beans and mange tout, cook for 2 min
Sauté the morels in butter for 30sec until soft
- To serve:
Spoon some pea puree into the middle of the plate and place salmon on top. Spoon garnish around the edge with morels and drizzle around truffle vinaigrette
A beautiful twist on Salmon. This dish is quite easy to make, and goes very well with a good Australian Chardonnay. Suits the nice Autumn evenings that are just around the corner.
