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Pan-fried fillet of wild salmon trout, reglisse of pinot noir

11 September 2006

Ingredients

2 shallots finely chopped
25g unsalted butter
200ml oxtail juice greatly reduced
200ml Pinot Noir
2g concentrated liquorice
1 star anise
1 bay leaf
1 small sprig of rosemary
1 clove
½ cinnamon stick
2 chopped Williams pears
3 juniper berries
1 soup spoon of crème de cassis
10g granulated sugar
Fillets of Shetland salmon approx 180g each
Olive oil
Butter
Salt and pepper

Method

Sweat the shallots in the unsalted butter without browning. Add all the liquids and all the other sauce ingredients including the chopped pear. Simmer until reduced to half volume pass through a muslin bring back up to the boil then remove from the heat and finish with flakes of unsalted butter to glaze the sauce.

If the sauce becomes too thick add more oxtail juice.

For the salmon:
Seal the salmon in hot butter and olive oil skin-side down. Reduce to a low heat cover and cook gently for 7-8 minutes depending on size of steaks.

Serve with celeriac purée wild mushrooms and pommes paysannes.

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

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