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1
Place the fromage in muslin.
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2
Tie securely and allow to drain for a least 12 hrs.
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3
Place in a small bowl and add in the shallots garlic and herbs.
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4
Gently mix in the double cream.
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5
Leave in a cold place for at least a couple of hrs for the flavours to develop.
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6
Season the salmon fillets on both sides with the salt pepper and cayenne and leave for 15 min.
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7
Dry with kitchen paper to remove any liquid.
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8
Lay out on a large piece of cling film bigger than the salmon.
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9
Place half the minced herbs in the middle of the cling film in roughly the same shape as the fish.
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10
Lay one of the fillets skin side down.
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11
Press down gently so the herbs stick to the skin.
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12
Put the gelatine leares along the length of this piece of salmon then lay the second piece of salmon over the gelatine skin side
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13
Cover the top with the remaining herbs.
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14
Roll tightly in the cling film to get a sausage shape.
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15
Tie knot in both ends trying to exclude as much air as possible wrap with another piece of cling film then tie the fish with string at three equal intervals to retain its shape.
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16
Roll in a wet tea towel and tie in the same way.
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17
Weigh the fish.
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18
To cook half fill a fish kettle with water sufficient to cover the fish parcel Season generously with salt a few peppercorns and parsley stalks.
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19
Bring to the boil then allow to cold to 65C 149 degrees F.
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20
Poach the fish for three min per 450g.
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21
Leave the fish to cold in the liquor for one hour then remove and chill overnight
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22
Remove the cloth and the cling film.
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23
Cut very carefully into 1012 slices.
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24
Serve with a small mound of salmon Large eggs and some fromage blanc moulded into an oval shape using two spoons; garnish with chervil.
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25
Recommended wine: try a chardonnay from California Carneros region.
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26
This should be made the night before.
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27
It is simple and fresh and so much more delicious than boring poached salmon.
