Recipe – Steamed Salmon Gateau

Recipe courtesy of Stuart Phillips of The Hundred House Hotel

Part One

Ingredients

12 leaves of savoy cabbage
750g Salmon Fillet
600ml whipping cream
2 egg whites
25ml dry martini
Pinch of nutmeg
Salt
Pepper

Method

• 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

Part Two
While cooking the gateau prepare the beurre blanc…

Ingredients

3 shallots
1 3 pint white wine (medium)
¼ pint white wine vinegar

Method

• 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.

Part Three

Ingredients

1 Sea Bass fillet per person – 3-4oz each
1 raw King Prawn per person

Method

• 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.

Share:

Facebook
Twitter
Pinterest
LinkedIn
On Key

Related Posts

Ludlow Food Festival playing with fire

 Ludlow Food Festival celebrates its 30th anniversary this September.  This vibrant three-day celebration highlights the Marches region’s rich heritage of great food and drink, from

Shifnal race boosts good causes

Five good causes have received a boost thanks to Shifnal’s 10K race. The sell-out event in April was organised by a group of the town’s

A woodland tail

On a family holiday, Ed has his first ever sighting of a rare British treasure. The bird hide overlooks a woodland glade. At first glance

Summer sowing

Ann looks forward to the new season. There’s plenty to keep you busy in the vegetable plot at the moment. Plant smaller quantities little and

Learning in the great outdoors

Neil Thomas looks at the work of a charity promoting a deeper love of the natural world. It is the UK’s leading environmental education charity