Recipes: Smoked salmon served with a mascarpone and dill mousse, Courgette and saffron risotto with parmesan tuile
Smoked salmon served with a mascarpone and dill mousse. Serves 4
Ingredients
500g smoked salmon
50g mascarpone
40g finely chopped dill
Extra virgin olive oil
1 lemon
100g rocket
Method
For the mousse
In a bowl, mix the mascarpone and dill together, add a little oil and the juice of half a lemon and season as required.
For the citronette
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Hide AdIn a bowl, add 100mls of oil, a pinch of salt and the juice of half a lemon and whisk until it has emulsified.
Once the mousse and citronette are ready, place the slices of smoked salmon on a plate, leaving a space in the middle.
In the centre place a few rocket leaves and add a quenelle of the mousse on top.
Drizzle the salmon with the citronette and finish with cracked black pepper.
Courgette and saffron risotto with parmesan tuile. Serves 4
Ingredients
320g arborio rice
1 courgette
2 pinches of saffron pistils
50g butter
170g grated parmesan
1 shallot
White wine
Vegetable stock
Method
For the parmesan tuile
Place 20g of grated parmesan on a sheet of greaseproof paper making it into any shape you like. Put it into the microwave for 40 seconds, allow to cool and slide it off the greaseproof. Repeat this process until you have made the required amount of tuiles.
For the risotto
In a medium-sized pot add 10g butter and leave to melt slowly on a low heat.
Finely chop the shallot and courgette and add to the melted butter and allow to soften, continuing to stir.
Once they have softened, turn up the heat and add the rice, toasting it for four minutes, continuously stirring.
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Hide AdAdd a splash of white wine and the saffron and stir. Add the stock until it has fully covered the rice.
The rice has to cook for 15 minutes on a high heat, making sure that every time the liquid starts to dry out it keeps being topped up with stock.
Once the rice has cooked allow all the remaining liquid to dry out and remove from the heat.
Season as required and add the remaining butter and parmesan and stir until it has become creamy. Place the risotto on a plate and just before serving place the parmesan tuile on top.
White chocolate pannacotta served with apricot sorbet. Serves 4
Ingredients
370mls double cream
130mls milk
90g sugar
150g white chocolate
2.5 leaves of gelatine
Method
In a bowl, soak the gelatine leaves in cold water until they have softened.
In a pot add the cream, milk and sugar and bring to the boil.
Place the mixture into a bowl and add the gelatine, ensuring all the water has been squeezed out of it, and whisk. Add the white chocolate and leave to cool slightly and whisk every so often.
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Hide AdWhen the mixture is ready pour into separate moulds and refrigerate until it has set. For best results leave overnight.
Once they are ready to serve, dip each mould in hot water briefly and turn out onto a plate.Serve with a scoop of apricot sorbet.