| Double consommé of fresh Atlantic salmon and Atkins smoked salmon with fennel |
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Entrées
To serve 4 portions
Ingredients
200 g fresh Atlantic salmon
100 g Atkins smoked salmon cut in julienne strips
100 g blanched fennel cut in julienne strips
Chopped fennel
1 l (4 cups) fish stock*
125 ml (1⁄2 cup) rouille**
*Clarification of stock :
200 g (1 cup) salmon pieces
50 g (1⁄2 cup) leek greens
50 g (1⁄2 cup carrots)
25 g (1⁄4 cup) celery
50 g (21⁄2 units) tomatoes
1 egg white
Parsley sprigs and black peppercorn
Mix all ingredients together and then put them through blender. Bring to a boil while stirring and cook 20 minutes. Skim off solid ingredients on surface. Strain..
** Rouille :
2 egg yolks
Garlic, salt, pepper and Cayenne pepper
10 ml (2 tsp) fish glaze
250 ml (1 cup) olive oil
*Whip up the ingredients to make a mayonnaise. |
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Method
Prepare the salmon (take away skin and bones) and cut into 50 g portions.
Clarify the fish stock.
Poach salmon in the stock keeping the centre red and skim off the fat as needed.
Cut the smoked salmon and the blanched fennel into fine julienne strips.
Arrange the fresh salmon and the smoked salmon julienne in a deep plate.
Wet with the double consommé and garnish with the fennel julienne.
Garnish the salmon with the rouille using a piping nozzle or spread on a croûte
Credit : Yvon Godbout, chef and co-owner of La Fenouillère (As presented in the book, À ta santé mon cœur, by Fabiola Masri, dietician.) |
