Forman & Field Recipe and Special Offer
April might just have you reaching for the recipe section marked 'blow out', the sort of stuff you only pull out for seriously special occasions. Like Easter or Royal Weddings for example. If you're the lucky subject who's catering for Kate and Wills and you're still looking for a starter then you could do no better than this celebratory number from Forman & Field chef, Lloyd Hardwick.
Royal fillet is the best cut of a side of smoked salmon: you can serve it cold with all the usual smoked salmon accompaniments or seared and sauced as follows.
Recipe
Seared royal fillet with English 'better than Champagne' sauce and Keta caviar
 |
 |
Serves 4
Ingredients
100g unsalted butter
2 medium sized, finely chopped shallots
200ml English sparkling wine - Chapel Down Brut NV or Nyetimber Classic Cuvée highly recommended
100ml double cream
350g royal fillet of smoked salmon
100g Keta salmon caviar
Fresh chervil to garnish
- In a small sauce pan melt around 25g of butter, add to the butter and cook gently until soft and translucent.
- Turn up the heat and pour in the wine, bubble until reduced by half.
- Add the cream and reduce by half once more.
- Lower the heat, whisk in the butter a little at a time, season with salt and black pepper to taste, keep warm.
- Heat a ridged griddle pan, brush the salmon very lightly with groundnut or sunflower oil and sear it for no more than a minute each side, just until it colours very lightly.
- Slice the salmon into tranches roughly the width of your little finger and fan out 3 per person.
- Drizzle with the warm sauce, garnish with a teaspoon of caviar and a sprig of chervil.
- Serve with the rest of the fizz.
Special Offer
Forman & Field are offering a 25% discount to Taste Club readers during April so you can make this dish for rather less than a king's ransom. Enter TC11 into the 'discount coupons' box at the online checkout to claim your discount. 1 order per person, offer ends 30/04/11.