The Mille-Feuille of Fresh Salmon au Beurre Rose.

This receipt was the entree at Victorian Heritage dinner that put together several years ago for 50 guests. I have reproduced the dish down for convenience to 6 people.

The Mille-Feuille is based on three essential ingredients �" Fresh smoked Salmon Pastrami, a subtle pastry crème and fresh cranberries.

I had just finished tiding the kitchen with the rest of the team after function meal was completed.  The number of guests was 50 mainly heritage members and their families but also some others, when the host came in and asked if I could tell him how to recreate the entree that they all just enjoyed.  Well I said that if he would like to join me over a wine I would explain the creation of the Mille-Feuille of Fresh Salmon.

Well for a start there is no premixes used in the dish it’s all fresh ingredients, although with the fresh cranberries you could use whole free-flow frozen. 

 

Mille-Feuille of Fresh Salmon au Beurre

(Mille-Feuille De Saumon Frais au Beurre Rose)

 

6 Serve.

 

Cut some thinly rolled puff pastry into rectangles measuring 10 x 7 cm and bake them in the oven.  Arrange some thin slices of fresh salmon pastrami on 3 of the pastry rectangles and place them on top of each other, spreading each layer with a mixture of fresh pastry crème and lemon juice seasoned with chopped tarragon, salt and pepper.  Cover with fourth rectangle of puff pastry. Blend some butter with the crème and gently mix with cranberry compote. Coat the cold Mille- Feuille with this butter.

 

 

Pastry Crème

Crème Patisseriere

 

Split a vanilla pod (vanilla bean), boil it in 2 cups milk, and then take it out.  Beat 3 egg yolks with 80g caster sugar; when the mixture has turned white, add 40g Cornflour.  Then gradually add the boiling vanilla flavoured milk, whisking all the time. Put the mixture in saucepan over a gentle heat and boil for 1 minute, whisking vigorously.  Pour the crème into a deep bowl and leave to cool.

 

 

Cranberry Compote

 

12oz Fresh Cranberries           zest of 1 orange

¾ cup Caster Sugar                 ½ tsp Vanilla

3 Cups Water                          Pinch of Salt

Pinch of Cayenne                     1/8 tsp Cinnamon

2 Tsp Cornflour                       ¾ cup Fresh Orange Juice

 

Place the cranberries and zest in a pan.  Peel, seed and coarsely chop the orange.  Add to the pan with the sugar, water, vanilla, salt, cayenne and the cinnamon.  Bring to the boil over a medium heat; reduce the heat to low, simmer for 10 minutes.  Dissolve the Cornflour in the orange juice.  Add the mixture to the berry mix and stir to blend.  Simmer 20 minutes until thick.  Cool completely.  This will keep for 3days in the refrigerator.