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Serves 4:
675g/1½lbs salmon - cut into 8 rounds
8 small pancakes
Salt, freshly milled pepper and bay leaf
Julienne (fine strips) of leek and carrotSauce
85g/3oz shallots/onion - diced
3 tablespoons lemon juice
100ml/4 fl oz champagne
2 tablespoons cider vinegar
100ml/4 fl oz cream
Knob butter
Method Gently poach salmon portions in simmering water with salt, pepper and bay leaf for 4-6 minutes.
Sauce
Melt butter and cook shallots/onion without colouring.
Add lemon juice, champagne and cider vinegar.
Bring to boil and simmer until reduced to 1/3.
Add cream and simmer gently for 10-15 minutes.
Check seasoning.
To serve
Arrange alternate layers of pancakes and salmon on plates.
Top with cooked buttered ribbons of leek and carrot.
Serve with champagne sauce on warm plates.
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