- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
For the smoked salmon
- 250 g demerara sugar
- 10 g star anise
- 10 g lemon zest, finely grated
- 2x200 g escalopes salmon
For the greens
- 1 tbsp shallots, chopped
- 15 g unsalted butter
- 50 g watercress, chopped
- 100 g spinach, chopped
- 25 g leaves parsley, blanched and refreshed
- 50 ml whipping cream
- 10 g Pommery mustard
- salt and black pepper
Tips and Suggestions
Escalopes are thin pieces of fish fillet (or meat such as veal and pork) cut on a slant.
1. Line the base of a casserole dish with foil and place a raised wire rack on top so that it fits inside the pan but is approximately 10-15 cm above the foil.
2. Combine the sugar, star anise and lemon in a food processor and whiz to a fine powder. Sprinkle the mixture all over the foil in the base of the casserole.
3. Sit the salmon on the rack, cover with the lid and place the casserole over a high heat for 8-10 minutes until the salmon is just cooked through. Remove from the heat and set aside to rest for 10 minutes.
4. Meanwhile, melt the butter in a saucepan, add the shallots and cook for 5 minutes until soft. Turn up the heat, add the watercress and spinach and cook stirring until wilted.
5. Stir in the parsley, cream and mustard and bring to the boil. Season to taste with salt and pepper.
6. To serve, place a helping of greens in the centre of the plate and lay the smoked salmon on top. Serve immediately.
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