Liberté, égalité, velouté

This intro is going to be entirely dedicated to the tunes this time.

Feast your ears on a selection of silky beats by eevee. Her EP, seeds, from is well worth a full listen through, and served as a sublime soundtrack to the writing of this recipe.

Those hazy summer days lying in the sun are just beyond the horizon, and it’s sounds of this ilk that i’ll be pairing them with.

Oh yeah, this is a salmon, pea fritter and tarragon velouté dish.

It’s rather tasty.

[eevee – m i s t, 2017]
[eevee – belas, 2017]
[eevee – forget, 2017]

Shopping list (serves 4)
Tarragon velouté:
Fresh tarragon (very, VERY finely chopped) x 80g
Unsalted butter x 80g
Plain flour x 60g
Chicken/vegetable/fish stock (fresh if possible) x 800ml
Zest of 1 lemon
Black pepper

Pea fritters:
Cooked peas x 600g
New potatoes (peeled & quartered) x 200g
Fresh mint (finely chopped) x 1 small handful
Mustard seeds (toasted & lightly crushed) x 1 tbsp
Extra virgin olive oil x 1 tbsp

Salmon (evenly portioned into fillets) x 500g
Asparagus tips (thinly sliced) x 100g
Fresh mint leaves (roughly torn) to finish

Start by setting your oven to 200°C (fan)/220°C.

Boil the potatoes in some well-salted water for 10 minutes over a high heat.

Then make a basic roux by melting 60g of the butter slowly in a saucepan over a low heat. Add the flour bit by bit, and whisk until evenly combined.

You are now going to add the hot stock little by little, making sure to keep the heat on medium and whisking well.

Add pinches of the tarragon as you go, seasoning well with plenty of salt and black pepper. After you’ve used the stock, keep it simmering and mixing well until you have a smooth mixture, packed with tarragon. Grate in the lemon zest, and then set aside.

Remove the potatoes from the water and allow to cool slightly, before adding the peas and mashing roughly with the olive oil, fresh mint, ground mustard seeds and a good pinch of salt.

Use circular moulds or freestyle with your hands to shape the fritters. Heat a large knob of butter in a pan and gently fry the fritters on each side for five minutes over a medium heat, or until coloured and crispy. In the same pan, gently fry the asparagus tips for three minutes.

At the same time, simply season the salmon fillets with salt and a squeeze of lemon juice, before placing into the oven for just eight minutes. Remove and allow to rest for five minutes.

Add the remaining 20g of cold butter to the velouté sauce, and mix well over a high heat.

Serve the salmon alongside the tarragon velouté and fritters, with scatterings of a few fresh mint leaves, if you like.



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