4 x 140 g portions filleted Norwegian salmon, skinned
olive oil, freshly squeezed lemon juice, salt, milled black pepper
45 ml Vermouth
30 ml dry white wine
50 g finely chopped onion
250 ml cream
30 ml medium cream sherry
50 g finely chopped leek (white part only) 30 g butter
chopped fresh chives
Cut the salmon into thin escalopes and fan on four heat-proof serving plates. Brush with a little olive oil, and flavour with lemon juice, salt and pepper.
Place the fish stock, Vermouth, wine and chopped onion in a medium saucepan and boil uncovered until the liquid has reduced to 30 ml. Strain into clean saucepan, pressing out all the moisture. Discard the onion.
Add the cream, sherry and leek to the reduction, bring to the boil and simmer uncovered until reduced and thickened to a coating consistency.
Whisk in the butter and season with salt and pepper. Meanwhile set the oven at 250 'C.
To Serve: Pour sauce over the salmon and bake for about 21/2 minutes. Check for doneness, and cook for 1 minute more if necessary. Garnish with chives. Serves 4 as a starter
Fish 'n Pesto
4 x 200 g portions filleted fish; skin on 100 g butter, cut into 4 blockssteamed baby vegetables to serve Season's Dill Beurre Blanc (page 213)
500 ml tightly packed basil leaves
2 cloves garlic
50 g toasted pine nuts, almonds or peanuts
(or half olive, half vegetable oil)
100 ml grated Parmesan or Pecorino cheese salt and milled black pepper
Basil Pesto: Blend the basil, garlic and pine nuts together in a food processor. Add the oil then mix in the cheese; don't overmix or the mixture may 'curdle' and spoil the rough texture. Season with salt and pepper. Cover and keep refrigerated.
Set the oven at 250°C. Lightly oil four large pieces of foil. Place fish portions in the centre of each. Coat with a little pesto, top with a block of butter, and wrap to make a parcel; don't make it too tight around the fish as it needs to steam inside.
Bake for about 8 minutes (for linefish like rock cod; a little less if you choose to use a fish like salmon, kob or Cape salmon).
To Serve: Place baby vegetables on warm plates with fish on top. Serve with dill beurre blanc.
Serves 4