Turban De Saumon
Milk - 1/4 pt/150 ml
Butter - 2 oz/50 g
Flour - 2 oz/50 g
For Salmon Mousse:
Piece of Salmon - 3/4 lb/375 g
Sole Fillets - 3/4 lb/375 g, with the bones
Egg Whites - 2, beaten to mix
Creme Fraiche or Double Cream - 6 fl oz/175 ml
Salt and White Pepper
Prawns - 6-8 large, cooked
For Tomato Sauce:
Butter - 1 1/2 oz/40 g
Flour - 3 tablespoons
Fish Stock - 3/4 pt/450 ml, made with sole and salmon bones
Creme Fraiche or Double Cream - 4 fl oz 125 ml
Tomato puree - 1 -2 tablespoons
1. In a saucepan, boil milk and butter for making the panade.
2. Remove from heat and add flour.
3. Use a wooden spoon to beat vigorously until panade is smooth and pulls away from edges of the pan.
4. Return to heat and cook until it forms a ball, beating continually for 2-3 minutes.
5. Allow it to cool.
6. Slice off the bone from salmon. Discard its skin too.
7. Prepare fish stock using the sole and salmon bones.
8. For making the salmon mousse, puree the chunks of slamon flesh in a food processor until smooth.
9. Further, add egg whites, followed by cooled panade and blend until smooth.
10. Alternatively, use ablender to blend salmon, egg whites and panade.
11. In a metal bowl, add this mixture and set over ice.
12. Add some salt and pepper to cream and add it, a little at a time.
13. Then, add seasoning to taste.
14. Chill mousse until very cold and stiff. This will take about 15-30 minutes.
15. Preheat the oven at 180°C/350°F/gas 4.
16. Use it to grease a 1.5 litre ring mould.
17. Cut sole fillets in half lengthwise and arrange them with their skinned side up on the base of the mould. The broad end of fillet should hang over outer rim of mould, while the tapered end over inner rim.
18. Spread the fillets evenly, leaving v-shaped gaps between them.
19. Spoon salmon mixture into mould and fold fillet ends over it.
20. Add a buttered foil on top of the mould and cook in a water bath until it is firm to the touch on the top. This will take about 35-45 minutes.
21. In a saucepan, melt the butter over mediumflame for making tomato sauce.
22. Add flour and cook until foaming.
23. Add fish stock and boil, stirring until sauce thickens.
24. Seasonto taste and simmer for 2 minutes.
25. Stir in cream and just enough tomato puree to lend the sauce a deep pink tint.
26. Simmer for another 2 minutes and add seasoning, if needed.
27. Remove mould from water bath and allow it to cool slightly.
28. Pour boiling water over shrimps and allow to stand for a minute. Then, drain.
29. Tip off extra liquid from the side of mould and place the turban out onto a round serving dish.
30. Wipe away the liquid and coat the dish and turban with tomato sauce.
31. Arrange the shrimps around the dish or over the turban.
32. Serve any leftover sauce along side.