Salmon Mi Cuit, Horseradish Sauce

Name: Salmon Mi Cuit, Horseradish Sauce
Yield: Serves 4
Ingredients: 4 tsp double (heavy) cream; 100 ml/4 floz/½ cup fish stock; salt and pepper; 500 ml/18 floz/2¼ cups olive oil; 3 used vanilla beans; 200 g/7 oz/1 cup dry mashed potato, made from about 225 g/8 oz potatoes, peeled; 1 savoy cabbage, finely sliced and stalks removed; 2 star anise; 1 x 340 g/12 oz jar pickled beetroot; 2 sprigs thyme; 1 large carrot, peeled and thinly sliced; 2 cloves garlic, chopped and sprout removed; 2 large or 4 small shallots, finely diced; 50 g/2 oz/½ stick butter; 50 ml/2 floz/¼ cup olive oil; 4 pieces salmon fillet, about 120g/4½oz each, trimmed of skin and grey fat; 2 tsp red wine vinegar; 1 bay leaf; 20 peppercorns; 100 ml/4 floz/½ cup skimmed milk; 2 bay leaves; a little butter; a little cream; 1 tbsp creamed horseradish; 50 ml/2 floz/¼ cup water; 50 ml/2 floz/¼ cup fish stock; 750 ml/1 pint 6 floz/3½ cups corn oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

The term ‘mi cuit’ is directly translated as ‘just cooked’ and that is what this salmon is. The cooking oil must not rise far above the temperature at which the protein in the fish sets if the flesh is to remain soft. With a higher heat the proteins will harden and make the fish tough. Pairing horseradish and tangy pickled beetroot with salmon makes a sharp contrast to the fattiness naturally found in the fish.

Ingredients

Main course
Pescatarian
Gluten-free

Ingredients

Method