- Serves: 4
- Cook Time: 40 minutes
- Prep Time: plus 2 hrs curing time for salmon
- Effort: medium
- 4 x 150 g salmon
- 1 tsp salt
- 1 tsp sugar
- 500 ml vegetable oil
For the cabbage
- 30 g butter
- 150 g lardons of bacon
- 2 shallots, chopped
- 1 clove garlic, finely chopped
- 1 Savoy cabbage, shredded and lightly blanched
For the crayfish ragout
- 150 g Puy lentils, cooked
- 1 crayfish, cooked
- 100 ml fish stock
- 50 ml double cream
- 1 tomato, chopped
- 1 small bunches chives, snipped
For the foam
- 30 ml milk
- 15 g butter
- 50 ml cream
1. Sprinkle the salmon with salt and sugar and set aside for about 2 hours.
2. Rinse the salmon and pat dry with kitchen paper.
3. Preheat the oven to 150C/gas 1. Place the salmon in a roasting dish, cover with the oil and cook for 25 minutes, until just tender.
4. While the fish is in the oven, make the rest of the dish. Heat the butter in a large saucepan and add the bacon, shallots and garlic. Cook for 3 minutes. Add the cabbage and cook for a further 3 minutes.
5. To make the ragout, simmer the lentils in enough water to cover, for about 20 minutes, or until they're tender. Drain and set aside.
6. Remove the shell from the crayfish and extract the meat.
7. Pour the fish stock into a saucepan and stir in the cream - bring to simmering point.
8. Stir in the chopped tomato and chives.
9. Add the crayfish meat and lentils and stir until heated through. Transfer to a serving dish.
10. Whisk the milk, butter and cream together on a moderate heat until foam-like. Spoon the mixture over the ragout.
11. Divide the cabbage mixture between 4 warmed dinner plates and top with a cooked salmon fillet. Serve with the crayfish ragout.
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