Michaels Blog - June 2009

Gravadlax & Scallop Pizza with Rocket Pesto
Preparation time: 20 minutes | Marinating time: 24 hours | Cooking time: 40 minutes

For the gravadlax 1 kg fillet of salmon 3 tbsp caster sugar 3 tbsp sea salt 2 lemons, sliced 1 orange, sliced 2 tsp ground black pepper Bunch of dill, chopped Dash of anise For the rocket pesto Bunch of fresh rocket, chopped 75g toasted pine nuts Pinch of sea salt Pinch of pepper 2 garlic cloves, peeled and crushed 100ml olive oil For the pizza 2 beef tomatoes, peeled and chopped 1 onion, peeled and chopped 1 garlic clove, peeled and crushed Sprigs of oregano, thyme and basil Sea salt and freshly ground Black pepper 1 tsp sugar 2 tbsp olive oil 4 x 7cm to 10cm pizza bases 1 ball mozzarella, cut into four slices 25g butter 4 large Scottish scallops Bunch of rocket

 

1. Trim the salmon of any fat and place in a low-sided dish.  Add all the other gravadalax ingredients and rub them over the salmon.  Place plate on top of the dish to weigh down the salmon and marinate for 24 hours.
2. Place all the ingredients for the rocket pesto in a blender and whiz until smooth.
3. Place the tomatoes, onion, garlic, herbs, seasoning, sugar, and olive oil in a small pan.  Simmer over a medium heat for 20 minutes, and then push through a sieve.
4. Brush the pizza bases with a little olive oil, place a slice of mozzarella on top of each and heat in the oven according to the instructions.
5. Heat the butter in a pan and add the scallops.  Cook for two minutes on each side.
6. Divide the remaining rocket between the plates and place the warmed pizza bases on top.  Spoon the vegetable puree over the bases, slice the gravadalax and arrange in folds on the pizza.  Top each pizza with a scallop and a sprig of thyme, and drizzle the pesto around the edge of each plate.

Pot Pourri of John Dory, Brill & Red Mullet
with Honey & Riesling vinegar.
Preparation time: 35 minutes | Cooking time: 20 minutes

500g beetroot 2 dsp cream Sea salt and freshly ground Black pepper 100g sugar 4 tsp water 4 tsp Riesling or white wine vinegar 4 tsp honey 700g mixed John Dory, brill and red mullet fillets 40g butter Drizzle of olive oil 4 sprigs of dill, to garnish

1. Trim, peel and chop the beetroot.  Place in a pan of water and boil for 30 minutes, or until soft.  Drain the beetroot and place in a blender with the cream and seasoning and whiz until smooth.   Keep warm until blended.
2. In a pan, carefully heat the sugar until it caramelises, add the water, vinegar and honey and simmer until it has a coating consistency.
3. Cut each fillet into two or three pieces.  Heat the butter and oil in a pan, add the fish fillets and cook for four minutes on each side.  Pile two or three fillets on each of the four plates and drizzle over the sauce.  Place a spoonful of beetroot on top of the fish with a sprig of dill.  Serve with new potatoes roasted in olive oil, with a bay leaf on each.

Poppy Seed Parfait
This has to be prepared up to two days in advance of serving.

200ml milk 100g poppy seeds 250g sugar 3 egg yolks 2 whole eggs 600ml whipping cream 375g mixed berries 1tbsp water

1. Put the milk in a pan with the poppy seeds and bring to the boil.  Turn off the heat and leave to infuse.  Strain the milk with a fine sieve or piece of muslin and reserve: keep the seeds.
2. Beat the milk with 200g of the sugar, egg yolks and whole eggs in a bowl or pan surrounded by hot water until it is foamy and coats the back of a spoon.  Leave to cool, whipping occasionally.
3. Whip the cream lightly, add to the custard with the poppy seeds and place in the freezer overnight.
4. Heat the berries with the remaining sugar and 1tbsp water for 3 minutes, transfer to a bowl and cool.  Serve the juicy berries with a ball of the ice cream and top with spun sugar(optional)