For the poached salmon:
Poach the salmon gently until just cooked in the stock. Remove and cool in the fridge.
For the sauce filling:
Reduce the stock to approx. 100ml and add 350ml of double cream. Again, reduce cream by approx. 2/3 and allow to cool for 5 mins before adding the brown shrimps, salmon and tarragon.
For the parcels:
Remove the larger outside leaves from the gem and blanch them in boiling water to wilt them. Lay them flat on kitchen paper.
Line six moulds round in shape and approx. 3cm deep and 5cm wide with the lettuce leaves.
Fill each mould with cold cream and smoked salmon mix. Fold over the lettuce to cover and freeze.
For the potato mix:
Peel the maris pipers and cook gently in salted water. Do not boil. When cooked allow ti cool for 5 mins, then put through a ricer to get 500g of cooked potato.
Peel and cook the new potatoes as above but just lightly crush when cooked to get 250g cooked new potatoes.
Fry the rest of the potato mix ingredients in a little olive oil until soft and mix into the cooked potato mix. Season with salt.
To finish the potato and salmon mixture flake the cold poached salmon and gently incorporate into the cooked potato mix. Place back into the fridge for 20 mins.
For the breadcrumb coating:
Divide the potato mix into six equal amounts (approx. 140g) and roll by hand into a rough ball. Lay cling film onto a flat work surface and place the potato ball onto it. Press down to create a flat circle – approx. 1cm in depth.
Place frozen lettuce parcels into the centre and mould the potato mix around so that the lettuce parcel is completely encapsulated.
Place in the fridge for 20 mins before breadcrumbing.
Deep fry until golden brown, then place in the oven for 5 mins.
For the salad/garnish:
Wash and dry gem and mix with shaved fennel. Dress with olive oil and lemon juice. Add deep fried capers and finish by grating bottarga over the top of the salad.
For the poached salmon:
Poach the salmon gently until just cooked in the stock. Remove and cool in the fridge.
For the sauce filling:
Reduce the stock to approx. 100ml and add 350ml of double cream. Again, reduce cream by approx. 2/3 and allow to cool for 5 mins before adding the brown shrimps, salmon and tarragon.
For the parcels:
Remove the larger outside leaves from the gem and blanch them in boiling water to wilt them. Lay them flat on kitchen paper.
Line six moulds round in shape and approx. 3cm deep and 5cm wide with the lettuce leaves.
Fill each mould with cold cream and smoked salmon mix. Fold over the lettuce to cover and freeze.
For the potato mix:
Peel the maris pipers and cook gently in salted water. Do not boil. When cooked allow ti cool for 5 mins, then put through a ricer to get 500g of cooked potato.
Peel and cook the new potatoes as above but just lightly crush when cooked to get 250g cooked new potatoes.
Fry the rest of the potato mix ingredients in a little olive oil until soft and mix into the cooked potato mix. Season with salt.
To finish the potato and salmon mixture flake the cold poached salmon and gently incorporate into the cooked potato mix. Place back into the fridge for 20 mins.
For the breadcrumb coating:
Divide the potato mix into six equal amounts (approx. 140g) and roll by hand into a rough ball. Lay cling film onto a flat work surface and place the potato ball onto it. Press down to create a flat circle – approx. 1cm in depth.
Place frozen lettuce parcels into the centre and mould the potato mix around so that the lettuce parcel is completely encapsulated.
Place in the fridge for 20 mins before breadcrumbing.
Deep fry until golden brown, then place in the oven for 5 mins.
For the salad/garnish:
Wash and dry gem and mix with shaved fennel. Dress with olive oil and lemon juice. Add deep fried capers and finish by grating bottarga over the top of the salad.
