Salmon in Sorrel Sauce

Sorrel gives a tangy zesty taste to sauces and works wonders with rich oily fish like salmon.

Salmon and sorrel sauce for 2 beautiful people

Equipment

• Baking tray
• Medium Pan
• Tin foil

Ingredients

• 2 Salmon fillets
• 6 large Sorrel leaves chopped
• 1 Shallot diced
• 100ml of Chicken stock
• 150ml sour cream
• Salt and pepper
• 30g Butter

Method

• Heat oven to 200 degrees
• Place salmon on baking tray and season well
• Place salmon in the oven for 18 to 20 minutes
• In a medium hot pan fry onions and garlic in melted butter for a few minutes
• Add stock and reduce by 50%
• Add sour cream and stir in for 30 seconds
• Add Sorrel and stir in for 1 minute
• Season well with salt and pepper
• Remove salmon and spoon over the delicious sorrel sauce

Beef Wellington

Equipment

• Blender
• Frying Pan
• Chopping board
• Cling film
• Grease proof paper
• Baking Tray
• Sharp knife

Fillet Beef for Wellington

Ingredients

• 600g Fillet Beef
• Dijon mustard
• 2 tbsp of Olive Oil
• 200g mushrooms + 2 Cloves Garlic (Optional)
• 25g butter
• 6 big slices of prosciutto
• 300g ready made chilled puff pastry
• 1 large egg yolk beaten

Beef Wellington

Method

• Heat oil in frying pan
• Season the beef and then sear all sides in pan then remove and let cool for 30 mins
• Add the mushrooms and garlic to blender and blend until a breadcrumb texture
• Heat butter in a pan and fry mushrooms for a couple of minutes
• Add the Thyme and a splash of wine and stire fry for a few minutes until quite dry consistancy
• On some cling film layout the prosciutto overlapping until big enough to wrap round beef
• Evenly spread out the mushroom mixture over the prosciutto leaving a border without any mushrooms.
• Brush the beef evenly in mustard
• Place in the middle of the prosciutto and ham and wrap round the beef
• Cover in cling film and put in the fridge for 30 minutes
• Roll out the pastry into a triangle big enough to wrap and cover the beef
• Place the beef in the middle of the pastry and brush round the edges of pastry with the half the beaten egg
• Wrap the beef in pastry so covered and trim any parts of pastry that may be too thick
• Cover in cling film and put in fridge for 30 mins to 24 hours until ready to be cooked.
• To cook heat oven to 200c and place beef on grease proof paper on a baking tray
• Brush the rest of beaten egg onto the pastry on beef
• Make a few slits in pastry with the back of a knife gently (do not pierce)
• Place in oven for 20 - 25 mins for Rare and 30-35 for Medium Rare
  
  

  

  Slice of Beef Wellington 

  

  Beef Wellington slice