pint smoked salmon jelly (see below)
1lb poached leeks (see below)
2 x 1½ lb live lobsters
½ lb skinned cod fillet
¼ pint double cream
½ lb mashed potato
1oz finely diced shallots
2tbs chopped chives
salt and pepper
1lb smoked salmon cut into julienne strips
sprigs of chervil to garnish
saffron dressing (see below)
For the smoked salmon jelly 2 pints clarified fish stock
8oz smoked salmon skin and trimmings
12 leaves of gelatine softened in water
Simmer the fish stock with the trimmings for 15 minutes. Pass into a clean pan and skim any fat which rises to the surface.
Squeeze out the gelatine and dissolve in the hot stock.
For the poached leeks 1lb leek rings (where they start to go from white to green is best) roughly half an inch thick poached in fish stock till tender drained patted dry and seasoned
For the saffron dressing (more than needed for 4 portions)
½ pint best virgin olive oil
1/8 pint spring water
small pinch powdered Mancha saffron dissolved in a little boiling water plus a few saffron filaments salt and pepper
Set a layer of salmon jelly (roughly ¼in thick) in thebottom of four 12cl ramekins.
Arrange a layer of leek rings on top. Cover with a little more jelly just above setting point (the ramekins are about a third full). Set in the fridge.
Cook the lobsters in boiling salted water for 10 minutes. Drain and cool. Shell the tails and cut into collops. Remove the meat from theclaws.
Poach the cod fillet in cream. Beat into the mashed potato until it has been well incorporated. Fold in the shallots chives grated nutmeg and seasoning.
Taste then add half the smoked salmon and chill.
Turn the jellied leeks on to four dinner plates.
Shape the creamed potato and smoked salmon into four quenelles with two large serving spoons. Arrange them on the jelly. Set collops of lobster tail on top.
Put the oil in a bowl. Combine the water saffron and seasoning. Stir into the oil but do not attempt to emulsify the dressing.
Decorate with lobster claw and piles of smoked salmon. Put a sprig of chervil on each mound of smoked salmon. Drizzle a little saffron dressing on to the plate and serve.