Here is a dish I created at home today, All food was brought from around the Birmingham market, a great place to pick up cheap fresh seasonal ingredients!
- I cut the salmon with a pastry ring, then sealed the salmon in a pan with the ring on, then added fish stock & white wine to pan and let it poach, removing ring at end.
- I peeled the sweet potato (a northern whiter variety) Then diced it into 1cm cubes, then the parmentiers were sealed in a pan then oven roasted till soft.
- The carrots were washed, peeled, trimmed and then boiled, when soft drain then quickly sauteed in butter and sugar to glaze.
- The beetroot washed, peeled, left to soak for 10 minutes, then sliced on a mandolin then perfect circles cut with a small pastry cutter, these were the slow roasted for 20 minutes on 130degrees then dipped in boiling water for 5 minutes until tender and excess juice has come out.
- The coriander emulsion was made my making a paste of chopped coriander in a pestle and mortar with a clove of garlic and smoked malvern sea salt, then olive oil slowly whisked into at a drizzle at a time.
I made a starter using roughly the same ingredients and will blog this in the coming week.
No comments:
Post a Comment