PAN SEARED FILLET OF SALMON

Butter Poached Langoustine and Mussel Potato, Spinach and Saffron Broth

Ingredients

 

Method

  1. Warm sautee pan add knob of butter and then sweat off half of the shallot and garlic for 2-3 minutes.
  2. Now add wine, bring up to boil then add mussels place lid on and steam shellfish for 3-4 minutes or until all shells have opened (discard any that have not opened).
  3. Strain through a sieve keeping liquid as this form base to the broth.
  4. Remove mussel meat from shells and discard shells.
  5. Wipe out pan add knob of butter and add the other half of the shallot and sweat for 2-3 minutes add the cooking liquor and reduce by half.
  6. Now add veg stock and reduce by 2/3 then add cream and again reduce by a 1/3).
  7. Add the diced potatoes and saffron and boil for a few minutes.
  8. Now add peas, courgettes, spinach and tomato and warm through.
  9. In a non stick pan heat a teaspoon of vegetable oil then add fish skin side down. Cook for 2-3 minutes until skin is crispy. Turn fish over add 10g butter take pan off heat and allow residual heat of pan to finish the cooking.
  10. Blanch the langoustine for a few seconds in boiling water, then remove the meat from the shells. To poach the tails bring the butter up to 65°C remove from the heat and add the tails allow them slowly to heat through.
  11. Finally add mussels and parsley check seasoning and serve in a large bowl with the fish on top and garnish with your butter poached langoustine.

 

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