Food & drink : Quick and saucy; Add a subtle touch to salmon, chicken or steak.Byline: Paul Heathcote
THIS is the third recipe from my new book Heathcotes at Home. It is one of those deceptive dishes that many of us have dined on at some time in a restaurant The sauce is straightforward, simple and quick and once mastered could be used with chicken, white meat and even a steak. I think it goes particularly well with a piece of grilled salmon and I used this dish for the book launch at Simply Heathcotes a couple of weeks ago.
Try experimenting by adding different herbs to the sauce, tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. , chives and chervil chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning. will all go particularly well. The book is available from the restaurant or from our website, www.heathcotes.co.uk. ROAST SALMON WITH MUSHROOM SAUCE Ingredients (makes 4) 2 shallots, finely sliced 1 glass of sweet vermouth vermouth (vərmth`), blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. It contains up to 19% alcohol. 350ml whipping cream4 bottle of fruity or sweet white wine 300g sliced button mushrooms 2 teaspoons of chopped parsley or chervil Lemon juice Butter Sea salt Method 1. Gently fry the shallots and mushrooms in a teaspoon of butter2. Add the white wine and Vermouth and boil rapidly until it has evaporated by two thirds3. Add the cream and bring to the boil and simmer until the sauce is creamy and has a consistency to coat the back of a spoon4. Season with sea salt and lemon juice, cling film in a jug or pan and keep warm until needed. For the Salmon Approximately 200g of salmon per person Method1. Remove all the scales from the salmon using the back of a spoon or blunt knife2. Remove any bones using a pair of tweezers tweezers An instrument with pincers used to grasp or extract. See Optical tweezers. or pliers pliers,
n a tool of pincer design with jaws of varying shapes; used for holding, bending, stretching, contouring, and cutting.
n 3. To cook put in a hot pan skin side down, with a little oil, until golden and crisp - approximately 5 minutes4. Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt
what to drink
TRY an Oyster Bay Sauvignon 2004 a perennial Majestic favourite and a superb example of New Zealand Sauvignon Blanc. The vineyard takes its name from the local Oyster Bay, situated in the picturesque headlands of the Marlborough Sounds and penetrating citruslike flavours and freshness give it immediate appeal. Available from Majestic Wine Warehouses priced pounds 6.99 or Buy 2 save pounds 4. www.majestic.co.uk
The perfect finishing touch to a wonderful piece of salmon