Triple chocolate terrine with raspberries and mint.
Triple chocolate terrine with raspberries and mint.
Salmon en Croute / Ginger Champagne Sauce
Ingredients: Fillet of Shetland salmon (1.2 kg) Two Packs Frozen Puff Pastry (Defrosted) Piece of root ginger grated or fresh Japanese sashimi ginger Crystallised Ginger 4 Tangerines Teaspoon Cornflour Sprig of Thyme Sea Salt Freshly ground Pepper Saffron or Paprika Generous glass of Champagne, but Cava would do :-)
Take a fillet of fresh salmon, cut into two pieces, then cut about 100 grams from the tail piece and reserve. Salt the fillets with sea salt and pepper and fresh thyme. Grate some root ginger, or Japanese pink ginger if you’re so lucky, also a little crystalised ginger and apply the mixture to the flesh side of the fillets.
Place the fillets, flesh side together wrap in puff pastry sealing the whole parcel. and bake an a medium oven for about 30 minutes, the pastry will look “done”.
10 minutes before you take the salmon out of the oven, quickly saute the reserved piece of salmon in olive oil laced with ginger and tangerine zest, blend this mix and add the rest of the juice from 3 or 4 tangerines, empty into a small saucpan and add a teaspoonful of cornflour mixed with cold water to a thinnish paste. Thicken this sauce, add a bit of saffron or paprika for colour and add the Champagne just before serving.