Andy McCutcheonBoudin de Salmon
September 8th 2007 10:37
Boudin de Salmon - 4th Floor, Mooloolaba QLD.
Boudin de Salmon
With squid ink angel hair pasta &
lobster emulsion
With squid ink angel hair pasta &
lobster emulsion
300g of skin off salmon filet 175g of semolina flour type 00
2 eggs 2g sachet of squid ink
1 yolk 3 eggs
150g of pure cream 4 yolks
2.5g of sea salt
Pinch of white pepper Lobster Sauce
Splash of pernod
1 lobster shell and head
1 onion diced
1 celery stalk diced
100ml of white wine
Directions
Roast leftover lobster shells with onion and celery. Deglaze with wine, cover with water and simmer for 20 minutes. Strain, reduce by half, whisk in butter and check seasoning.
In a food processor, combine the fish, eggs and seasoning. Pass through a fine sieve then fold in crème and pernod.
Spoon fish mixture onto plastic film, roll it and tie both ends. Poach without boiling for 9 minutes.
Meanwhile, in a food processor mix all dry ingredients then add eggs and squid ink. Add egg yolks one at a time until smooth dough forms. Lightly flour and pass through a pasta machine and stretch. Once you achieve the desired thickness use angel hair attachment and cut. Wrap angel hair pasta around large roasting fork or spoon and immerse in boiling water till cooked al dente.
Remove Boudin from hot water, unwrap, cut off each end square and make an angled cut across the center.
To serve, spoon lobster emulsion over ½ of the plate. Stand Boudin vertically and place nest of angel hair pasta at one end. Garnish with salmon roe, chervil and small-diced tomato.
Recipe Courtesy of
Chef Christophe Guillou
4th Floor Restaurant
Mooloolaba.
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