The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Fillet of salmon with oxtail broth

11 September 2006

For the broth

(serves four)

450g/1lb oxtail cut small washed and dried
2tbs vegetable oil
55g/2oz seasoned flour
1 small carrot finely chopped
1 small leek finely chopped
2 sticks celery finely chopped
1 small onion finely chopped
110g/4oz button mushrooms sliced
wild mushroom trimmings
200ml/7fl oz red wine
1tsp tomato paste
4 tomatoes peeled deseeded and chopped
1 sprigs each of thyme and parsley
6 whole white peppercorns
570ml/1 pint beef stock
salt and pepper

For the salmon

4 x 170g/6oz salmon fillets skinned and pin boned
Juice of ½ lemon
Pinch of salt
55g/2oz flour seasoned
1 egg lightly beaten
55g/2oz dried cèpes ground to a powder in a liquidiser
225g/8oz fresh brioche or plain breadcrumbs
2tbs virgin olive oil
225g/8oz mixed wild mushrooms eg girolles cèpes morels pieds-de-moutons
30g/1oz butter

To serve

450g/11lb baby spinach leaf cooked in butter
4 round fondant potatoes
110g/4oz diced cooked vegetables eg carrot swede and celeriac
110g/4oz baby broad beans cooked and shelled
1tsp finely chopped parsley
4tsp salmon caviar
4 large sprigs of chervil

Method

First make the broth: toss the oxtail in the seasoned flour and tap off the excess. Heat the oil in a heavy saucepan over a high heat add the oxtail and brown all over. Add the chopped vegetables mushrooms and wild mushroom trimmings and cook gently for 10 minutes.

Add red wine and the remaining broth ingredients to the pan and bring back to the boil. Cover and cook until the meat is tender 3 hours.

Remove the oxtail pieces cool until you can handle them and take the meat off the bone removing any sinew. Shred finely cover and keep warm.

Strain the cooking liquid into a small pan and boil fast down to one-third the original quantity. Season to taste and keep warm.

Next cook the salmon: season fish lightly with salt and a little lemon juice. Combine the ground dried cèpes and breadcrumbs. Toss each fillet first in the seasoned flour then dip into the egg and the coat with the cep/breadcrumb mixture patting it on firmly. Heat the olive oil in a frying pan and fry the fillets gently in both sides until nice and brown. Keep warm.

Fry mushrooms in the butter and add salt and pepper.

Meanwhile reheat the cooked vegetables in the oxtail broth add the oxtail meat and with the wild mushrooms spoon around each serving. Sprinkle with finely chopped parsley.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking