Recipe of the week: Salmon, hake & clams
This week The Plowden Arms have shared a recipe with a strong hint of the sea: salmon, hake and clams with a fish voluté, new potatoes and samphire…
Serves 4
INGREDIENTS
For the volute
4 banana shallots, 1 garlic clove, 2 sprigs of thyme, 5 black pepper corns, 1 star anise, 1 tsp fennel seeds, 500ml white wine, 500ml fish stock, 500ml cream, Juice of ½ a lemon, ¼ tsp Salt
Fish
450g of hake fillet, 450g of salmon fillet, 1kg of palourde clams, 100ml white wine, 50g butter
Garnish
200g samphire (cooked), 200g croutons, 2x plum tomatoes (deseeded and diced), 1 tbsp chopped parsley
METHOD
Peel and slice the shallots, crush the garlic add to heated, heavy based pan along with a drizzle of oil, the salt, thyme, pepper corns, star anise, and fennel seeds. Cook for 10 minutes on a low heat (being careful not to brown the shallots). Add the wine and reduce to a quarter of the original volume, now add the fish stock and repeat the process. Finally add the cream and simmer for 5 minutes. Take off the heat, pass through a fine sieve and season with the lemon juice then set aside.
Cut each fish into 4 even sized pieces. Place the butter into a large wide based saucepan with a tight fitting lid, when the butter has melted add the clams, salmon and hake along with the wine to the pan, place the lid on, and turn up to a high heat. Once all the clams are open add the voluté to the pan and bring to the boil for 3 minutes. Take off the heat and add the garnish; the cooked samphire, croutons, diced tomatoes and chopped parsley before serving.
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