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The Caterer

Roasted langoustine and salmon with ratatouille en gelee, sauce gazpache

11 September 2006
Roasted langoustine and salmon with ratatouille en gelee, sauce gazpache

TERRINE

(serves 12)

200g red pepper
200g yellow pepper
200g green pepper
100g courgette
200g aubergine
200g fennel
3 x 400g batons of salmon
30 x No1 or 45 x No2 langoustines

LANGOUSTINE STOCK (to yield 1 litre)

30 or 45 langoustine carcasses
mirepoix of vegetables
fish stock
wine glass of Cognac
fish trimmings
saffron
6 leaves of gelatine

SAUCE

200g cherry tomatoes
200ml olive oil
1tsp white wine vinegar
salt

TAPENADE

400g olives
80g fresh anchovies
80g capers

Burn the skin of the peppers using a blow torch. Remove skins and roast peppers in hot oven for 15-20 minutes. Dry in cloth and cut into brunoise.

Cut courgettes and aubergines into long strips and roast. Cool and cut into brunoise. Coat in hot olive oil.

Roast batons of salmon and langoustine tails in olive oil for three to four minutes in hot oven.

Peel and cut fennel into brunoise and cook in lemon juice and water.

Make stock with langoustine carcasses and half of mirepoix of vegetables using fish stock instead of water and Cognac instead of wine. Stock should not take on colour from langoustines. Cook for about 20 minutes. Cool and clarify. Set aside.

The next day reheat stock with rest of mirepoix fish trimmings and saffron. Cook briefly and pass through a fine chinoise. Add gelatine as needed - four to six leaves. Season lightly.

To assemble terrine alternate layers of salmon and langoustine. Pack with ratatouille and fill up with stock. Allow to set for four to five hours in refrigerator.

For sauce gazpacho place cherry tomatoes wine vinegar and salt into blender and froth up. Pass through chinoise.

Put all ingredients for tapenade into food mixer and pass.

TO SERVE

Cut slices of terrine with electric knife. Serve one slice per portion with quenelles of tapenade and gazpacho sauce topped with olive oil.

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