Salmon And Hollandaise Tart Food

SALMON PIE WITH SPINACH AND HOLLANDAISE

Steps:

• First make the hollandaise. Put the white wine vinegar in a small saucepan with 50ml/2fl oz water, the peppercorns, bay leaf, shallot and mace blade.
• Bring to the boil and simmer until the liquid has reduced down to 2 tablespoons. Place the butter in a medium pan over a low heat, so that it starts to melt but doesn't burn. When the butter has melted, take it off the heat.
• Put the egg yolks in a heat-proof bowl with a pinch of salt. Whisk in the white wine reduction then place the bowl over a simmering pan of water. Gradually add the melted butter, just a few drops at a time to start with, whisking constantly, until you have a thick emulsion, then keep pouring it in a slightly faster, steady stream until it is all incorporated and you have a thick, glossy sauce.
• Taste for seasoning and add a squeeze of lemon juice or a pinch of sugar to balance the flavours. For the purposes of this recipe, you can cool by putting the bowl into a larger bowl filled with iced water.
• For the pie, put the salmon in a large pan and just cover with cold water. Bring to the boil, then cover and simmer for 2 minutes. Remove from the heat and leave for a further 5 minutes. Strain off the liquid and then leave the salmon to cool. When it has cooled, flake, keeping the pieces as large as possible.
• Wash the spinach thoroughly, then without draining too thoroughly, put in a saucepan. Put on a medium heat and push the spinach down with a wooden spoon - it will wilt down quite quickly. When is has completely collapsed leave to cool, then wring out as much liquid as possible.
• Preheat the oven to 200C/180C Fan/Gas 6. Unroll the puff pastry. Arrange half of the salmon over the bottom half of the pastry, leaving a 2cm/¾in border along the bottom. Season with salt and pepper, and top with half of the spinach.
• Stir the lemon zest and tarragon into the hollandaise if using, then put half of the hollandaise over the spinach. Repeat these layers with the remaining salmon, spinach and hollandaise.
• Brush the border and exposed pastry with beaten egg, then fold it over and roll the edges over to look rope-turned. Brush with egg wash and cut a few slits along the top of the pastry.
• Bake in the oven for 35-45 minutes, or until the pastry has puffed up and is a rich golden-brown, and the filling is piping hot.

POACHED SALMON WITH HOLLANDAISE SAUCE

Steps:

• Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
• Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
• Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
• When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
• To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

SALMON & SPINACH TART

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
• Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
• Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.

MINI SALMON & HOLLANDAISE TARTS

Steps:

• Heat the oven to 355ºF.
• Lay 2 filo sheets on the work surface side by side and brush with butter, then lay the other 2 sheets on top and brush again.
• Cut each into 6 squares (you may have some trimmings left).
• Brush a mini muffin tin with butter and puch a filo square into each muffin tin.
• Bake for 5 minutes or until crisp.
• Lift the tart cases carefully from the tin and fill each with some salmon and spoon over some hollandaise.
• Serve immediately!

CRAB, AVOCADO & HERBY HOLLANDAISE TARTS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Punch out a circle from the centre of each slice of bread using a 10cm round cutter and roll flat with a rolling pin. Brush circles with the melted butter on each side, then press into 8 individual tart tins. Lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges. Carefully flip the cases out from the tins so they are upside down on the trays, then put back into the oven for 5 mins or until crisp and dry. Leave to cool. Can be kept in an airtight tin for up to 3 days.
• To start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil. Simmer for about 5 mins or until reduced to about 1 tbsp. Take off the heat, then strain out bay leaf and peppercorns. Will keep covered in the fridge for up to a week.
• Halve avocados, stone and peel. Thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice. Can be kept covered in the fridge for up to 2 hrs before serving. When ready to serve, put the avocado and a little rocket into each case, then top with crabmeat. Tip vinegar reduction into a tall, narrow jug, then add the egg yolks. Melt the butter in a pan over a medium heat (don't boil), then add to the jug. Put a stick blender right to the bottom of the jug, turn on and draw very slowly up through the butter. The sauce will thicken as the yolks and butter meld together. Add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness. Spoon the hollandaise generously over each tartlet so it oozes over the crab. Serve at once.

BASIC HOLLANDAISE

Steps:

• Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
• Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
• Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
• Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

SALMON WITH TARRAGON HOLLANDAISE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
• Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
• Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.