Pan-roasted salmon and sea bass on a bed of seasoned spinach with a shellfish velouté and cocotte potatoes – by Jason Gladwin

11 September 2006
Pan-roasted salmon and sea bass on a bed of seasoned spinach with a shellfish velouté and cocotte potatoes – by Jason Gladwin


Ingredients (serves eight)

For the shellfish sauce 1kg of shellfish bones (prawn or lobster shells)
1 carrot, peeled and chopped
1 leek, peeled and chopped
1 onion, peeled and chopped
1 garlic clove, crushed
1 star anise, crushed
1 thumb of stem ginger
2tbs tomato purée
20ml brandy
125ml white wine
1.14 litres fish stock
300ml double cream
Salt and pepper

Main ingredients
200g of salmon trimmings
1 egg white
Salt and pepper
200ml double cream
1 side of 3.5kg salmon, filleted and pin-boned
1 x 900g sea bass, filleted and pin-boned
600g cooked spinach, buttered and seasoned
Chives for garnish, snipped


Roast the shellfish bones in a large roasting tray for about 10 minutes. Add all the vegetables, star anise, ginger and sweat for a further 10 minutes. Add tomato purée and flame with brandy. Once flames have gone, add white wine and reduce by two-thirds. Add two pints of fish stock and simmer for 40 minutes. Pass liquor through a fine chinois. Add cream and reduce to sauce consistency. Reserve.

Blend the salmon trimmings and pass through a drum sieve. Over a bowl of iced water beat in the egg white and a little salt, then beat in the cream until smooth. Put to one side.

Take salmon fillet and slice laterally three times across the fillet. Lay out on some greaseproof paper skin side down, overlapping each slice of salmon.

Season and then spread the salmon mousse evenly across the fillet. Place the sea bass lengthways across the fillet, ensuring it reaches either end of the salmon. Roll the salmon until you have a large cylinder. Tie it into the desired portion size and store in the fridge for 24 hours to set.

To cook, slice in between the string and seal in a good non-stick pan. Bake for about eight minutes. Rest.

Cut string and remove the greaseproof paper and place on the buttered spinach. Finish with the shellfish sauce and some snipped chives. Serve.

Jason Gladwin

Photo © Tom Stockhill

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