Roasted Salmon with Braised Pork Belly and Smoked Raisin Jus

11 September 2006
Roasted Salmon with Braised Pork Belly and Smoked Raisin Jus


(Serves four)

4 x 90g portions of organic salmon
Extra virgin olive oil

For the pork belly 500g boneless smoked pork belly
6 litres water
1 bay leaf
3 sprigs of thyme
10 juniper berries
40 coriander seeds
1 onion
1 leek
1 stick of celery
1 head of garlic

For the smoked raisin jus 1kg chicken wings
250g golden raisins
3 shallots, peeled
1 carrot, peeled
Half a leek
1 bay leaf
Half a head of celery
Half a stick of celery
50ml white wine vinegar
100ml white wine
250ml roasted veal stock
2.5 litres white chicken stock

For the choucroute 1 white cabbage
5 juniper berries
20 coriander seeds
1 bay leaf
3 sprigs thyme
24ml white wine vinegar
50ml white wine

METHOD Pork belly: Place pork belly in the cold water with herbs and vegetables and bring to the boil. Turn the heat down and simmer until belly is tender enough to be pierced with a knife and offers no resistance. Remove from heat and allow to cool in cooking liquid.

Once cool, remove belly from liquid and slice against the grain into 2.5cm-thick pieces, then trim down until you have nice rectangle-shaped portions of belly. Reserve until plating - then just before plating finish in foaming butter and glaze with honey.

Smoked raisin jus: Roast the chicken wings in the oven on a medium heat until golden brown.

Smoke the raisins for 30 minutes in a hot smoker.

Roast vegetables in a pan until golden brown, then add herbs and deglaze with the white wine vinegar and cook until dry. Then deglaze with the white wine and cook until dry.

Add the chicken wings to the vegetables and cover with the veal and the chicken stock. Bring to the boil and simmer for 20 minutes, then strain the vegetables and wings from the sauce and reduce until the sauce is nappé. Infuse with the smoked raisins. Strain again, keeping the raisins for choucroute, and reserve.

Choucroute: Quarter the cabbage and remove core and outer green leaves. Slice as thin as possible, then sweat in butter with the herbs and spices. When the cabbage starts to colour, deglaze with the white wine vinegar and cook until dry, then deglaze again with the wine and, again, cook until dry. Keep cooking on low heat until cabbage is golden brown and cooked through.

Remove herbs and spices. Add raisins that were used to infused smoked raisin jus.

Salmon: Sear the portions on all sides.

To plate: Place choucroute at bottom, then the salmon on top of this. Top salmon with pork belly. Drizzle with sauce. Finish with a little extra virgin olive oil.

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