You may well remember reading a blog a little while ago for the recipe for a delicious Lovage Soup direct from the Mirabelle Gardens, here at the Grand. Well, our very own Chef Gerald Roser has kindly put together another mouth-watering dish for you to have a go at, at home!
This time around, he has taken a dish from an upcoming Mirabelle dinner event - 'Au Bord de La Mer' on Wednesday 17th May titled 'Potted Salmon with Cucumber, Creme Fraiche and Green Pea Mousse'
Just follow these simple steps to create a delicious fish course, we have paired it with a Voignier, Esprit de Serame, 2014 white wine.
Recipe: (for 4-6 portions in a cocktail glass)
600g Salmon Fillet, skinned and boned
1 Ltr Vegetable Stock
125ml Sherry Vinegar
125g Sugar
1 Cucumber
500g Frozen Peas
1 lf Gelatine
200g Creme Fraiche
1 1/2 tbsp Dill, chopped
1-2 tsp Creamed Horseradish
Salt and Pepper
Salmon: Bring vegetable stock to the boil. Season the salmon with salt and pepper. Add the fish to the stock, lower the heat to poach the salmon lightly until cooked.Remove from the stock and flake into large pieces.
Cucumber: Peel the cucumber, cut in half lengthways, sprinkle it with salt and leave for 5 minutes. In the meantime heat the vinegar and sugar and set aside. Rinse the cucumber under cold water. Then cut it into small cubes (0.5cm) and dry with a cloth. Add the cubes to the vinegar sugar mix to marinate.
Pea Puree: Bring a pan of salted water to boil and blanch the peas for 3 minutes. Liquidise peas with a little water, adding more liquid as needed until a fairly thick smooth puree has been achieved. Push the puree through a fine sieve. This will give you a silky smooth finish with an intensely pea flavour.
Soak the gelatine leaf in cold water for 10 minutes. Squeeze water out and melt it in a little warmed up pea puree. Then mix the remaining pea puree.
Finish: Put the Creme Fraiche in a bowl. add the salmon and the drained cucumber cubes, dill and horseradish. Season more if needed. Spoon the mixture into the glasses until they are three quarters full. Pipe the pea puree on top of it and shake it lightly until the surface is smooth and flat. Let the glasses cool and set aside for 15 minutes. Garnish with cucumber slice, peas and a sprig of dill and serve.
If you would like attend the 'Au Bord de La Mer' dinner, then please do call our Reservations Department for more information on 01323 412345 or click here for more information on this event.