Ballotine de Saumon
600g Salmon Fillet (Skinned & Pinned)
Season with Cayenne Pepper and a pinch of salt
Skin and remove bones. Roll Salmon (like a sausage) and double wrap in good quality cling film.
Tie both ends firmly
Place in large pan and cover with boiling half milk and half water
Cook for 3.5mins. Turn off and leave in the liquid for a further 3.5mins
Remove and place immediately in an ice bath to stop the cooking process.
Refrigerate overnight - cut into portions when ready to serve.
Bring to the boil the following:
1 Glass Apple Juice
1 Packet of Beetroot (save a little to shred later) - skinned and cooked
Reduce down and then liquidise
Add 1 egg cup White Wine Vinegar, 1 egg cup Olive Oil.
Serve with salad leaves, shredded beetroot, crème fraiche and a slice of peeled lemon.