Tournedos of Salmon in a Tomato and Basil Essence

Name: Tournedos of Salmon in a Tomato and Basil Essence
Cuisine: British
Ingredients: fillet of salmon cut from the middle of a side weighing about 900 g/2 lb; it should be about 20-23 cm/8-9 in long; salt and freshly ground white pepper; salt and freshly ground white pepper; 3 plum tomatoes; 10 asparagus tips; 10 French beans; 350 g/12 oz leaf spinach; sufficient court bouillon to cover the salmon; sufficient court bouillon to cover the salmon; 425 ml/15 fl oz tomato essence; 12 basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This is quite a complicated dish to master but it is well worth the effort. Preparing salmon this way gives it a totally new presentation and the tomato essence is just so intense it is almost overpowering. Vine ripened plum tomatoes are best for this as they have the sweetest and best flavour.

Ingredients

fillet of salmon cut from the middle of a side weighing about 900 g/2 lb; it should be about 20-23

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Skin the fillet of salmon and very carefully remove the dark meat. Season the fish on the bone side and roll into a cylinder shape with the skin side outermost. Lay this on a sheet of cling film and roll it very tightly, tying off the ends. You should now have a roll of about 18cm/7in long and 6cm/2½in wide. Roll this in foil then using string tie the cylinder at intervals of 2cm/¾in to make a