Serves Four
Ingredients Four portions of salmon fillet (skinned)
250g crayfish tails
One portion salmon for mousseline
Two plum tomatoes
One glass white wine
Few sprigs of fresh dill
One small leek
One carrot
½ pint double/whipping cream
One egg white
Method
1 To make crayfish mousseline place a fillet of salmon in the food processor. Mince roughly, then add egg white, season and mince until smooth. Finally, add a drop of cream with the crayfish tails. Blend together without mincing the crayfish tails too much and mix in one chopped tomato.
2 Take the four remaining fish fillets, cut a slice in the side to make a pocket. Stuff the mousseline equally in the fillets, wrap in cling film. These now need to be steamed for 10-15 minutes.
3 Meanwhile to prepare sauce, cut the carrot and leek into a very fine dice. Place in a saucepan with the white wine. Bring to the boil and cream and boil until thick. Finally, add chopped dill and chopped tomato.
To serve Slice salmon fillet into three pieces. Pour sauce around. Serve with minted new potatoes, roast cherry tomatoes and sugar-snap peas.
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