Recipes

A favourite from Henrietta Green, this recipe comes from Franco Taruschio's Leaves from the Walnut Tree. The idea of cooking salmon with rhubarb is inspired as the sharpness of the fruit acts as a foil to the oiliness of the fish. However, depending on how tart you like your flavours, you may want to add a pinch of sugar to the rhubarb when poaching it.

Serves 4

For the Velouté

    15g (½ oz) butter
    5 shallots, peeled and finely chopped
    300ml (½ pint) dry vermouth such as Noilly Prat
    300ml (½ pint) fish stock
    300ml (½ pint) double cream

    4 salmon escalopes, each weighing about 200g (7oz)
    Sea salt and freshly ground white pepper
    4cm (1½ in) piece fresh root ginger, peeled and cut into fine matchsticks
    20g (¾ oz) butter
    8 rhubarb sticks, cut into 10cm (4in) pieces
    Pinch of sugar (optional)

Method

Begin by making the velouté. Heat the butter in a saucepan over a low heat and gently cook the shallots for about 5-7 minutes or until softened. Pour in the vermouth, turn up the heat and reduce by about half or until it is a thick, almost syrup-like consistency. Then add the fish stock and repeat the same process to reduce it again by half. Gradually stir in the cream, bring to the boil, then simmer gently for 10 minutes. Pour the velouté through a sieve to remove the shallots, season, then set aside and keep warm.

Now begin to prepare the fish. Heat a griddle, or, if you do not have one, a non-stick pan until very hot. Lightly season the salmon and then put it on the griddle. Leave it for a couple of minutes, if you attempt to turn it too soon it will stick. Then, using tongs, turn it over and cook for a further few minutes. How long you griddle it for will depend on how thick your escalopes are and how well done you like it. Ideally it should be slightly pink in the middle.

Meanwhile, bring a small amount of water in a saucepan to the boil. Drop in the ginger and blanch for a couple of minutes. Drain and refresh immediately under cold running water and set aside. Melt the butter in another pan, add the rhubarb with just enough water to cover it and a pinch of sugar if required and cook for about 5 minutes or until tender but while it still retains its shape. Remove from the pan with a slotted spoon and set aside. Reduce the rhubarb cooking liquid to almost nothing by boiling it vigorously, then stir in the velouté sauce. Reheat gently.

To serve pour a little of the velouté sauce on to four plates, place the salmon on top and decorate with the rhubarb and ginger. Serve immediately.