Roast salmon tournedos with herb mash, garden peas & seafood sauce
Serves 4 persons
4 salmon tournedos
1 tspn corn flour
500g peeled potatoes
1spn mixed herbs ( anythinig except mint)
100g prawn heads
1 cup of white wine
Pinch of dried oregano
40g chopped onion
1clove chopped garlic
1 ripe tomato
1 cup fish stock
100ml fresh cream
Cut the salmon fillet down the line in the middle, not cutting through the skin. Remove the smaller part of the salmon (this can be marinated or usd for pasta or anything else) Sprinkle the skin flap with a little of the corn flour & fold it onto itself. Put aside for cooking.
Saute off the prawn heads in olive oil, add the onion, oregano & tomato. Cook out really well to almost a paste.
Add a little white wine & then the fish stock. Reduce down & then add the cream & simmer for 2 minutes.
Blend & strain.
Boil the cubed potatoes in cold water. When cooked strain off into a collander & wash quickly in hot water to remove the extra starch.
Put back into the cooking pot & dry out for a few minutes on the range.
Mash in salt pepper & butter & keep warm. To serve add the chopped herbs & mix well
To serve season the salmon & pan fry on both sides until crispy & cooked through.
Place a spoon of the herb mash on a plate with the salmon on top. Arrange the peas around & drizzle on the sauce.