SALMON WITH SWEETCORN CUSTARD AND CHAMPAGNE VINAIGRETTE
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
- 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.
- 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
- Whisk together all ingredients except tomatoes and chives.
- Add the tomatoes, chives, and flaked hot smoked salmon just before serving.
Salmon
- 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
- Place a mound of Swiss chard in the middle of the plates, top with the potatoes then the bass fillets.
- Place the sweetcorn custard next to the salmon
- Warm a little of the vinaigrette with the beans, tomatoes, and onions and spoon around the plate.
- Drizzle over a little more of the vinaigrette.