Blend gurkins, lime
juice, Balsamic vinegar while slowly adding in oil to make the
dressing, then season to taste.
Mix the creme fresh
and fresh cream to a thick paste, add in diced chives and mix
thoroughly.
Carefully deep-fry
finely sliced leek for 30 seconds approx. and leave to rest on
some kitchen paper.
Spread slivers of
salmon evenly onto the plate.Teaspoon the creme fresh mix onto
the salmon.
Dress leaves with
dressing and place in to the center of the plate.
Finely place the deep
fried leek on top and drizzle remaining dressing around the edge
of the plate
Main Course:
Serves 4
To Serve
1
bunch coriander, washed
basmati
rice, washed in cold water until the water runs clear
12
mint leaves
1
chilli, finely sliced
5g/1tsp
chopped fresh ginger
1
bunch coriander, roughly chopped
3
cloves garlic, crushed
pinch
salt
5g/1tsp
salt
1
lime, cut into wedges
1
large red chilli, finely chopped
juice
of 2 limes
15ml/1tbsp
nam pla (fish sauce)
Recommended Wine:
Tulloch Verdelho (White)
4
x 175g/6oz salmon fillets
4
bok choi, cut in half lengthways
10g
of Ground Cummin
In a food processor blend
together the coriander leaves and stalks, the mint leaves, ginger, garlic,
salt, chilli, lime juice and fish sauce and process until smooth.
Place the salmon fillets
in a shallow dish and pour over half of the sauce. Leave to marinate
for 20 minutes.
Pour the rice into a pan
of boiling water add ground Cummin and cook according to the packet
instructions.
Turn on the steamer and
place the bok choi on the bottom layer. Place the marinated salmon fillets
in the top half of the steamer and cook for 6– 8 minutes until
the fish is just cooked and the bok choi is tender.
Drain the rice and stir
through the sliced chili and roughly chopped coriander. Season with
salt and divide between serving plates.
Remove the salmon and bok
choi from the steamer and arrange on top of the rice. Pour the reserved
sauce over the salmon and serve immediately with a wedge of lime.
A
Refreshing Appetizer