FOR THE SALMON
800 g Salmon fillets; skin removed
2 ts Sea salt
2 ts Crushed pink peppercorns
30 ml Truffle oil; (optional)
150 g Broad beans; cooked and
-peeled
10 Heat beads
250 g Castor sugar
10 Black peppercorns
5 Sprigs thyme
1 lg Sprig rosemary
2 Cloves
-FOR THE SOUP-
1 ts Freshly grated nutmeg
2 Brown onions
4 md Leeks
4 md Potatoes
2 tb Chopped chives
1 l Chicken stock
200 ml Double cream
20 ml Noilly Prat; (dry)
50 g Butter
Salt and pepper to taste
6 Sprigs thyme
First, marinate the salmon. Rub the sea salt into the salmon then sprinkle
the peppercorns over. Cover and place in the fridge for four hours.
Preheat the oven to 200?c. Place the heat beads over a wire rack and place
the rack over a gas flame until the heat beads are red hot. Line a metal
baking dish with foil then toss in the heat beads. Cover with the sprigs of
thyme and rosemary, peppercorns, cloves and sugar. Very quickly, place the
baking dish on the bottom of the oven and the fish (on a wire rack) on the
top shelf. Close the oven door and let the fish smoke for 10 minutes.
(there will be lots of smoke so leave doors or windows open).
To make the soup, heat the butter and add the chopped onions, leeks,
potatoes, nutmeg and thyme and cook for 10 minutes. Add the chicken stock
and simmer for 1 hour. Remove the thyme then puree the soup until smooth.
Season to taste with salt and pepper then bring the soup to a slow simmer.
Add the cream and Noilly Prat and add the chopped chives.
To serve, cut the fish into finger-size pieces and re-warm if necessary.
Spoon the broad beans in the centre of a sloped bowl and place the fish on
top. Drizzle around the truffle oil (if using) then at the table, pour
around the vichyssoise.
Yields
1 servings