Fillet of Salmon with Yellow Pepper and Celery Jus

I was experimenting with some sauce to go with my fish dinner the other day; I fancied something fresh and different.

I came up with this little number and enjoyed it so much that I thought it worthy of a post.

This is a beautiful fresh tasting summer dish.

Fillet of Salmon with Yellow Pepper and Celery Jus

(served with crushed fresh peas)

You will need

 

2 – Salmon Fillets

60 Gm – Butter

100Gm – White Wine

2 stalks – Celery (chopped)

2 – Medium Yellow Peppers (de seeded and chopped)

Seasoning

500 Gm - Fresh Peas

Fresh Mint Stalks (tied into a bundle)

Pan fry the salmon in the butter until almost cooked then removed and set aside.

Add the wine to the pan of butter and reduce by half over a medium heat.

Put the peppers and celery into a food processor and make into a paste.

Add the pepper and celery paste to the reduced wine and butter then simmer for 10 minutes on a medium heat.

Season with salt and freshly ground black pepper at this point.

Then press through a fine mesh sieve, pour back into the cleaned pan then replace the salmon on a medium heat until cooked through.

Place the peas in a pan of boiling water with the mint stalks for 5 minutes, remove the mint stalks then take out about ¾ of the peas and pulse in the liquidiser.

Serve with the crushed peas with a few whole ones on the top.

Mint Infused White Chocolate Sauce

Here’s something to put on your brownies hot and thin, or your chocolate ice cream cool and thick.

Mint Infused White Chocolate Sauce

You will need

250 Gm- Good Quality White Chocolate

100 Ml – Milk

250 Ml – Double Cream

7 Gm – Fresh Mint Leaves

¾ teaspoon – Caraway Seeds

Melt the chocolate in a bowl over a pan of hot water.

Bring the cream and milk to the boil in another pan.

 As soon as the milk and cream comes to the boil add the mint and caraway seeds.

Turn off the heat, cover and leave for 10 minutes to infuse.

Pass through a sieve onto the melted chocolate.

Whisk until completely mixed.

Serve hot and thin or put in the refrigerator for a while and serve cool and thick.

King Prawns in Spicy Red Pepper Sauce

Whenever I produce a prawn dish like this I always cook the prawns separately and then add them at the end of the process.

Prawns should be cooked on a medium to high heat for just a few minutes so that they remain succulent, if you put them in a curry at the beginning they will just become tough.

The sauce for this dish is made from roasted red peppers, tomatoes, garlic and chillies and I have used my own Garum Masala with full instructions on how to produce it.

Enjoy

King Prawns in Spicy Red Pepper Sauce

You will need

 

240 Gm - Raw King Prawns (peeled and de veined)

30 Gm - Butter

2 - Red Chillies (de seeded and finely chopped)

1 - Onion (finely chopped)

100 Ml – Double Cream

2 - Red Peppers (de seeded and quartered)

2 - Fresh Tomatoes (halved)

5 – Cloves Garlic (peeled and left whole)

150 Ml – Chicken Stock (to make your own click here)

For the Garum Masala

1 teaspoon - Turmeric

1 teaspoon - Black Peppercorns

½ teaspoon - Cloves

1 – Cinnamon Stick

½ teaspoon - Cumin Seeds

½ teaspoon - Cardamom Pods

2 teaspoons - Coriander Seeds

For the garum masala place everything except the turmeric in a dry pan and toast slowly on a medium heat for about 5 minutes or until you can smell the wonderful aroma.

Separate the cardamom pods, split them and discard the outer green pod keeping the black seeds now put everything out of the pan into a clean coffee grinder or pestle and mortar and grind to a powder then add the turmeric and mix well.

Place the peppers, tomatoes and garlic on a baking tray and roast in the oven at 180°c for 20 minutes.

Take them out of the oven and place in a liquidiser, blend until smooth.

In a wok or pan heat a little olive oil and cook the onion and chillies until soft then add the blended peppers and the garum masala and mix well and bring to the boil then simmer on a low heat for 30 minutes, taste and add salt about half way.

Heat the butter in a pan and cook the prawns on a medium to high heat turning all the time until they turn pink then add them as well as the cream to the sauce just before the end.

Serve with a rice of your choice.

Duck Legs with Red Wine and Plum Sauce

Plum sauce is quite a common accompaniment for duck because its sweet taste is very complimentary to this kind of meat.

I have developed this particular sauce to have richness from the red wine, sharpness from the plums and sweetness from the brown sugar.

To get that something extra a small amount of Hoisin stirred in at the very end calms down the sharpness and brings it all together as a smooth tasting accompaniment for your duck.

Duck Legs with Red Wine and Plum Sauce

You will need

2 – Duck Legs

For the sauce

20 Gm – Butter

300 Gm – Plums (stoned and chopped)

4 table spoons – Light Brown Sugar

100 Ml – Red Wine

A pinch of freshly ground nutmeg

2 table spoons – Hoisin Sauce

Place the duck legs in an oven proof dish skin side down and sear on the hob for a few minutes until they start to produce a little oil then turn them over and place them in a pre heated 180°c oven for 1 hour.

Take the duck out after an hour and put it somewhere to keep warm.

Put the oven dish on the hob on a medium heat and add the butter to melt then add the plums.

Cook for about 10 minutes until soft then add the rest of the ingredients and reduce down.

Allow to cool a little then liquidise.

Pass through a sieve into a pan then add the Hoisin sauce, heat up while stirring then serve with the duck.