INGREDIENTS
For the beetroot sauce:
150g/6oz cooked beetroot, chilled
75ml good quality consomme, from a jar or tin chilled
2 tbsp good quality vodka, frozen
3 tbsp crème fraiche
FOR THE SALAD
50g/2oz green beans
50g/2oz mange-tout
1 tbsp extra virgin olive oil
For the salmon:
1 tbsp light olive oil
2 x 150g/6oz organic salmon, skin on
dash of good quality vodka
To serve:
1 tbsp crème fraiche
1 tbsp chopped fresh dill
Sea salt and freshly ground black pepper
Recipe continues
METHOD
Blanch the green beans in salted boiling water then refresh in iced cold water. Finely shred the mange-tout lengthways.
Heat the light olive oil in a heavy-based frying pan then add your well seasoned fish and fry for about a minute each side. It should be crispy in the outside but still pink in the middle. Turn up the heat and add the vodka and quickly flambé. Then remove from the pan.
Put the beetroot, consomme, vodka and crème fraiche into a liquidizer and blend to a smooth puree before seasoning generously. Add the crème fraiche, then pour into a jug or bowl and keep chilled.
Cut the green beans on the angle and place in a bowl with the shredded mange-tout. Toss with the olive oil and some seasoning.
Mix the crème fraiche with the dill.
To serve, divide the beetroot sauce between two serving plates with some green beans on top, follow with the piece of fish and finally spoon over some crème fraiche and horseradish cream.