This dish is a reflection of my time at Bistro Moncur. It's not necessarily a simple recipe, but well worth the effort. Such refined textures and flavors. This is the sort of dish to tackle when you're trying to impress and have more than 20 minutes at your disposal.
Serves 4
Ingredients
For the Salmon Boudin
300g (10 1/2oz) salmon flesh, skin and bones removed
1 egg
6g (1/4oz) salt
300ml (9 1/2 fl oz) cream
White pepper
Nutmeg
7g (1/4oz) chopped chervil
Celery batons and watercress
For the Fennel Vinaigrette
3 eschalots peeled and sliced
15g (1/2oz) fennel seeds
120ml (4 fl oz) olive oil
60ml (2 fl oz) tomato essence (the juice of a strained, crushed tomato)
50ml (1 1/2 fl oz) verjuice (unfermented green grape juice)
1 tbsp white balsamic vinegar
A few basil leaves, torn
Salt and pepper
Method
For the Boudin Blanc
Cut salmon into 2cm (1 inch) pieces and place into a large, cold bowl with egg and salt. Now place that bowl over another filled with iced water.* Mix ingredients until well combined. Transfer the mixture to a food processor and puree until smooth and glutenous in texture. If doubling the quantity, be sure to puree in two batches, this will prevent the salmon from warming.
Return salmon puree to bowl over ice and slowly work in the cream. Season with pepper, nutmeg and a touch more salt, if needed. Add the chopped chervil.
Place mixture into a piping bag, no nozzle is need, and pipe a sausage shape about 15cm (6 inches) long onto a piece of cling film (plastic wrap). Fold the flap of plastic over the mixture and tuck under. Roll the mixture to form a sausage shape. Twist the ends, one at a time, pushing out any air pockets and tie to form a tight sausage.
Prepare a pot of hot water, by bringing up to 80C/175F over a medium heat (steaming but not boiling). When temperature is reached, place boudin in and poach for approximately 8-10 minutes until firm, then refresh in ice water, if not using immediately.
For the Fennel Vinaigrette
In a saucepan, sweat eschlots and fennel seeds in olive oil until they are translucent. Add tomato essence and verjuice, bring to a boil and then reduce to a simmer for 5 minutes. Remove from heat, throw in basil leaves and leave for 20 minutes before straining. Season with salt and pepper.
Notes
To Serve
Remove plastic, lay over a bed of celery batons and watercress and drizzle with the fennel vinaigrette.
*Note: Everything will emulsify better over ice. Any utensils should be refrigerated before use (bowls, spoons, processor attachments, etc.).