A lovely dish from MasterChef Ireland 2012
Ingredients
- 1 salmon steak
- 1 smoked salmon steak
- fennel leaves
- lemon juice (few drops)
- flour
- breadcrumbs
- 1 egg (beaten)
- grain mustard to coat salmon
- 1 tblsp cream
- 1 large courgette
- 2 knobs of butter
- 1 garlic clove (finely chopped)
- ground rice, tablespoon
- 2 egg whites
- 2 tblsp pancetta cubes
- pinch tarragon
- glass of dry white wine
- 125 ml fish stock
- 125 ml cream
- smoked paprika, pinch
- salt & freshly ground black pepper
- sunflower oil for deep frying
Method
- Preheat oven to 170°C. Put on oil to heat for deep frying. Put grill to hot.
- Chop pancetta and blanch for 1 minute. Drain and reserve.
- Blitz bread into breadcrumbs. Blitz smoked salmon with cream, lemon juice and fennel leaves. Season. Roll in flour, egg, breadcrumbs. Deep fry for 30 seconds, turning to colour all over.
- Slice 1/3 of the courgette into ribbons.
- Grate remaining courgette, squeeze dry through a cloth. Stir in ground rice, mix in egg whites and garlic, season with salt and pepper. Fry in butter, turning once, for 1 minute each side to lightly brown, then put in oven to cook through.
- Reduce cream, fish stock, blanched bacon, tarragon and white wine. (ongoing, but about 20 minutes) Stir in salmon cooking juices when salmon is cooked. Strain and check seasoning.
- Mix grain mustard and cream. Season with black pepper. Spread on salmon. Fry salmon on underside for 30 seconds, then put under grill for 3 minutes, or until just opaque.
- Fry courgette ribbons in butter for 1 minute, until just softening. Drain on kitchen roll.
- Cut rosti to shape.
Method
- Swipe first sauce (strained reduction), stir smoked paprika into remaining sauce, swipe second sauce. Place courgette rosti and salmon, sprig of fennel, place smoked salmon rissole, place ribbons.
