August 2007

Salmon and Brill lattice with a Chardonnay Cream sauce, samphire and kale.

Serves 4

Click for larger image

1kg salmon fillet
1kg Brill fillet, you can use any meaty flat fish or monkfish
500gms Kale (or Savoy cabbage)
250gms samphire fresh if you can or in jars (ask your fishmonger)
1pt double cream
1 knorr fish stock cube
1 jar salmon keta
2 shallots
½ pt Chardonnay white
Dill to garnish

Trim the salmon fillets and remove all brown from skin side of salmon, cut into 10cm lengths and then into strips about 1cm thick, repeat the process for the white fish. You will need 3 pieces of each fish for 1 portion. Weave the fish together, trim up the edges to form a neat square, place on to baking parchment in a shallow dish.

Trim and wash the kale and tear into small pieces about 4cm in size. Place in boiling water for a few seconds, then remove straight into iced water, drain and set aside until required. Repeat for samphire if using fresh, or drain from jar.

Finely dice the shallot, once peeled place in a pan with a little olive oil and cook without colour, add half the wine and reduce slightly. Make up stock according to instructions and add half this with the cream and reduce this all until thickened. Add the remaining stock and wine together and pour in with fish, cover with grease proof and bake in warmed oven for about 15 minutes until cooked.

Building the dish

Place in centre of plate the warmed kale, fish lattice on top, samphire around the plate and then gently spoon the sauce around fish. Place a small spoon of keta on the fish with a dill sprig and enjoy.

Norman Webb. Head Chef.