Smoke roasted salmon with gewürztraminer sauce

1 servings

Ingredients

Quantity Ingredient
4 180 g salmon fillets
Olive oil
Coriander seeds
Sea salt
Ground pepper
Lemon juice
Grated lemon rind
1 tablespoon Unsalted butter
1 Shallot; finely chopped
350 millilitres Fish stock
350 millilitres Gewürztraminer wine
Lumps of cold butter
200 millilitres Double cream
Salt and pepper
Tomatoes; peeled, seeded and
; chopped into cubes
Broad beans; blanched and peeled
1 Sprig fennel

Directions

MARINADE

SAUCE

GARNISH

Take an empty biscuit tin and punch holes in the lid. Line the inside with tin foil. Sprinkle the bottom of the tin with a mixture of wood chippings and saw dust (to about 1 inch in depth). Place a metal cake rack (bent to fit if necessary) on top of the chippings.

Marinade the salmon for a few hours (alternatively you could baste the marinade onto the fish and cook immediately). Pre heat your smoker (the tin) in a very hot oven. This prevents the salmon sticking on the rack.

Seal the marinated salmon in a hot frying pan, cooking on both sides.

Remove the salmon form the pan and place onto rack in smoker.

Place in the bottom of the oven at full power for about 5 to 8 minutes (longer if you prefer your salmon well done). Once the salmon is cooked, remove smoker from oven and leave on one side.

Sauce, melt the tablespoonful of butter in a large saucepan. Add the shallots and sweat off for about 2 to 3 minutes. Add the fish stock and wine, reduce and add cream - keep mixture moving at all times to avoid cream separating. Whisk in the lumps of cold butter to thicken the sauce.

Add salt and pepper to taste.

To serve:

Strain the sauce onto the plate. Place the salmon in the middle and garnish with the cubes of tomato and broad beans. If broad beans are out of season, flat leaf parsley could be used. Decorate with a sprig of fennel.

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