Pan fried salmon, pea puree, vichy carrots, parmentier potatoes

Here is my starter from the same ingredients as last blog, this time I went for a smaller starter, using the scraps from my main salmon dish.
Firstly I pan fried the remaining scallops in seasoned butter, then knocked up a pea puree, using petit pois cooked in vegetable stock with white wine, then blitzed down with cream, adding small amounts of butter at the end, then the rest was remainders from the main course I had prepared before!

Practising with various lighting and plates at the moment as still getting to grips with my new camera, enjoy :)

Poached Salmon, vichy carrots, sweet potato parmentier, brazed beetroot & coriander emulsion

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.