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Seafood Recipes

SALMON WITH SWEETCORN CUSTARD AND CHAMPAGNE VINAIGRETTE

SALMON WITH SWEETCORN CUSTARD

Salmon with sweetcorn custard and champagne vinaigrette. A light, delicious recipe, great for summer entertaining.

Recipe courtesy Seafish

Prep time: 13-15 minutes
Cooking time: 41-50 minutes
Serves: 4

INGREDIENTS

4 salmon fillets
4 fingerling potatoes, boiled and cut in quarters lengthwise
12 pearl onions, boiled until tender
200g frozen broad beans, boiled and shelled
250g swiss chard or spinach, wilted

Sweetcorn custard

3/4 cup sweetcorn
1/2 cup cream
1 eggs
1/8 tsp salt
1 pinch of pepper

Champagne vinaigrette

125ml fish stock
50g flaked hot smoked salmon
60ml champagne vinegar (grape, pear, or apple juice work in place of champagne)
1 tsp Dijon mustard
1 chopped shallot
1/4 tsp chopped garlic
60ml olive oil
Salt and pepper
2 plum tomatoes, concassed
2 tbsp chopped chives

METHOD

Sweetcorn Custard

  1. In a pan, simmer the corn and cream for 10 minutes. Puree the corn/cream with the eggs, salt and pepper, strain through a sieve.
  2. Pour into 4 buttered ramekins, cook in a Bain Marie in an oven set at 160c for 40 minutes or until just set

Champagne Vinaigrette

  1. Whisk together all ingredients except tomatoes and chives.
  2. Add the tomatoes, chives, and flaked hot smoked salmon just before serving.

Salmon

  1. Sear the fish, skin side down in a hot pan in a very little oil for approximately 3 minutes, turn over and cook on the flesh side for 1 minute, all depending on the thickness of the fillets.

TO SERVE

  1. Place a mound of Swiss chard in the middle of the plates, top with the potatoes then the bass fillets.
  2. Place the sweetcorn custard next to the salmon
  3. Warm a little of the vinaigrette with the beans, tomatoes, and onions and spoon around the plate.
  4. Drizzle over a little more of the vinaigrette.
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