West Coast Smoked Foods Limited
Recipe Ideas
Poached Salmon Fillet with Asparagus
Ingredients:
4 x 150g Salmon Portions, skinless and boneless
1 teaspoon of finely sliced chives
1 teaspoon of fresh parsley greens
75g of sweet butter
1 cup of white wine
1 cup of fish stock
3/4 cup cream
12 fresh asparagus
salt and pepper to taste
Preparation:
Mix 50g of the butter with the chives and the parsley. The remaining butter is brushed out in a roasting pan or ovenproof dish.
Season the salmon, place it in the pan or dish, brush the butter mixture on it and pour enough of the fish stock and the white wine on the side of the fish so that is does not reach the butter. The remaining stock and white wine is reduced to a glaze.
Put the pan in a pre-heated oven at 180° - 200°C for 12 - 15 minutes, after 5 minutes cover with aluminium foil.
Cook the asparagus and chill in cold water.
The tops should be set aside for decoration, the rest is sliced.
The bottom part is pureed in a blender and strained through a cloth to remove the coarse fibers. Place the salmon on a serving dish, cover and keep warm.
Work the remaining herb butter into the stock, reduce to the correct consistency and add the asparagus puree and the thin slices from the mid pieces of the asparagus.
Correct the seasoning, beat the cream until frothy and fold in to the sauce which is then poured over the salmon.
The warm asparagus tops are used for decoration.
Poached Salmon Fillet with Asparagus
Ingredients:
3 shallots, minced
½ cup of dry white wine
1 cup whipping cream
250g pasta
2 tbsp fresh snipped dill
150g smoked salmon, cut into thin strips
Preparation:
Combine the shallots and wine in a saucepan, bring to the boil, and cook until the mixture is reduced to approximately 2 tablespoons.
Stir in the cream, bring to the boil, and then simmer for 5 minutes.
Keep the sauce warm, covered.
In a large pan of salted boiling water, cook the pasta until it is al-dente.
Refresh the pasta under running water and then transfer to a bowl.
Bring the sauce just to a boil, remove it from the heat and stir in the dill.
Pour the sauce over the pasta and toss the mixture with a fork.
Stir in the smoked salmon, and season with salt and pepper to taste.