Monday, July 06, 2009


serves four

4 x 100 grams salmon fillet portions
100 grams puff pastry, cut into 4"" discs
100 grams streaky bacon
1 bulb fennel
150 grams leaf spinach

For the sorrel sauce:
½ onion, finely chopped
100ml white wine
100ml fish stock
250ml double cream
1 bunch sorrel

For the butter caramel sauce:
100 grams sugar
100 grams butter
50 ml water

For the sorrel sauce: Pick the sorrel leafs and chop stalks. Keep the leaves to one side. Fry the onions and sorrel stalks in a saucepan, add the fish stock and white wine, reduce down by half. Add the cream and boil until pouring consistency. Taste and season. Pass through a fine sieve.

For the butter caramel sauce: Mix sugar and water together in a bowl. Place in a saucepan. Put over heat and boil until the sugar has turned a golden brown. Remove from the heat and let cool for 1 minute. Carefully whisk in the butter. The sugar will bubble up so great care must be taken. Pour into small blini pans or tart moulds and allow to harden.

Cut fennel into quarters and blanch. Place the salmon on top of the caramel and then the fennel. Push the puff pastry around and cook in the oven at 350F. Slice bacon and cook between two baking trays.

Pan-fry spinach.

To serve, slice the sorrel leaves into fine stips and fold into the sauce. Turn out the tatin and place on a large white plate. Bundle spinach onto the plate and place the bacon on top. Drizzle the sorrel sauce around the plate.

bacon recipe courtesy of: Salmon, Stewart Building, Esplanade, Lerwick, Shetland, ZE1 0LL, United Kingdom

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