Recipe courtesy of Stuart Phillips of The Hundred House Hotel
12 leaves of savoy cabbage
750g Salmon Fillet
600ml whipping cream
2 egg whites
25ml dry martini
Pinch of nutmeg
• Cook the savoy in plenty of boiling salted water till just tender, then refresh in iced water, drain and pat dry.
• Chop the Salmon fillet into approx. 1 inch cubes • Place in food processor with egg whites and seasoning • Pulse to a smooth paste, add martini • Pulse again, leave processor running whilst adding the cream • Taste for seasoning • Take a 10 inch quiche ring, criss cross with cling film leaving plenty of extra hang-over • Place the cabbage on the base, up and over the sides of the ring • ½ fill the ring with the salmon mousse, place a thin layer of smoked salmon then top with the remaining mousse
The gateau should be about an inch tall. Fold over the cabbage leaves and fill in any uncovered parts with more savoy cabbage. Fold over cling film making sure it is fully covered.
• Place the gateau in a tray, pour in some hot water ¾ of the way up the quiche ring • Seal the tray with foil and cook at 140° degrees for 45 mins.
• Check to see if gateau is cooked, it should be firm to touch.
• Keep the gateau warm
While cooking the gateau prepare the beurre blanc…
1 3 pint white wine (medium)
¼ pint white wine vinegar
• Place ingredients in a sauce pan, bring to the boil and simmer till all liquid has reduced to a syrupy glaze. Add ¼ pint of cream, boil for 30 seconds then whisk in 4oz of diced, unsalted butter, one cube at a time, over a low heat until you have a light, silky sauce. Keep this warm.
1 Sea Bass fillet per person – 3-4oz each
1 raw King Prawn per person
• Season the Sea Bass Fillets and cook for about 5-8 minutes in a Chinese bamboo steamer or similar. Cook the prawns for half as long as the Sea Bass.
• Place a slice of the gateau, the sea bass and prawns on a plate and spoon round the beurre blanc.