Salmon Chaudfroid Recipe |
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You will need :- 4 salmon steaks 1 oz. breadcrumbs lemon juice ¼ pint mayonnaise ¼ pint aspic jelly (made from packet crystals) ½ fresh red pepper, blanched few capers 1 lettuce bunch watercress
Preparation Time:- 40 minutes
Cooking Time:- 10 minutes
Steam fish on greased plate over pan of hot water for 10 minutes. Drain, remove skin and centre bone, keeping the fish whole. Leave to cool. Mix breadcrumbs with enough lemon juice to bind, use to fill cavity in each steak.
Mix mayonnaise with half the aspic. Leave until cold and beginning to set. Stand fish on wire rack with plate under-neath and pour sauce over, coating evenly. When set, gently pour remaining aspic over, catching the surplus for later use. Leave until set.
Cut pepper into strips and arrange over chaudfroid, place capers between pepper strips. Shred lettuce and arrange on large serving dish. Place salmon steaks on lettuce and garnish with watercress in centre. Serve very cold. Serves 4.
Quick Tip
The jelly will set more quickly if you add just enough hot water to dissolve the crystals. Make up the rest with cold water. Pour the mixture into the bowl and let stand in cold water.
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