Tournedos of wild salmon, foie gras and spiced lentil

INGREDIENTS

(serves four)

4 x 80g tournedos of salmon (with clingfilm left on) - see note
Oil for frying
Seasoning
4 x 50g portionsof foie gras
Chervil to garnish

For the spiced lentils (makes 12 portions)
200g Puy lentils
1 medium red onion, peeled and finely chopped
50ml balsamic vinegar
¼tsp ground cumin
2 cloves crushed garlic
40g pickled ginger, finely chopped
50ml soy sauce
2tbs tomato ketchup
4tbs sweet chillisauce
50ml olive oil
15g fresh coriander, chopped
Salt and pepper

For the herb crème fraîche
100ml crème fraîche
1tsp chlorophyll (from puréed watercress and flat-leaf parsley)
Lime juice
Salt and pepper

For the herb oil (makes about one litre)

1 bunch chives
1 bunch parsley
1 bunch tarragon
1 bunch watercress
1 litre grapeseed oil

For the fig and apple chutney (makes 12 portions)
2 cooking apples, peeled and cut into 2.5cm dice
½ onion, diced
100g dried fig, diced
50ml white wine vinegar
¾tbs English mustard
Pinch Cayenne pepper
1/2 clove garlic
100g sultanas
Sugar, salt

METHOD

To prepare the lentils, cook them in salted water, drain and cool. Sweat the onion in the vinegar with the cumin and garlic for 10 minutes. Add the rest of the ingredients and correct seasoning. (This is best left for one day.)

Mix together the ingredients for herb crème fraîche. Correct the seasoning with lime juice and salt and pepper.

Pick and blanch all herbs for the herb oil, refresh, blend with oil, refrigerate for one day, then decant.

Combine all ingredients for the fig and apple chutney together in heavy saucepan and simmer for two hours on a low heat until thick (add a splash of water if the pan dries out before the two hours). Correct the seasoning with sugar and salt. Briefly liquidise when cool and store for two days to mature.

Heat oil in a pan, season and seal the salmon (cook it quite harshly so that it gains an even crust). The cooking time should be short with a high heat to ensure the fish is not overcooked. When both sides are cooked, rest the fish for two minutes then cut off the clingfilm (the resting is essential or the salmon will not stay in shape).

Warm the lentils and place in the centre of the plate, place the salmon on top, sear the foie gras and place on top of the salmon, top with chutney and finish with the oil and sauce. Garnish with chervil.

NOTE

Prepare salmon as for fillets, pin bone, skin and trim off the bloodline. Place the head end of the fillet away from you and the belly flap to your left-hand side. Cut a line through the fish at 30 degrees towards the belly keeping parallel with the lateral line. You will then have two thin fillets. Place them both together top to tail and wrap in a cooking-approved clingfilm into a long tube like a sausage. Rest for 12 hours before cutting to portion size.

John Campbell

Photo © Sam Bailey