Fish & Seafood Recipes from the 2009 Féile Bia na Mara
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Michael McNamara: Heather-Smoked Organic Salmon, Field and Sea Vegetables, Shellfish Bisque
Makes two portions
Ingredients:
- 2 x 150g / 6oz centre cut fillet of salmon
- Sea salt & milled black pepper
- Soya sauce (optional)
- Assorted green leaves or vegetables
- Olive oil and / or Butter
- Young heather for smoking (herbs optional)
Shellfish Bisque:
- 200g / 4oz-assorted shellfish
- 150ml / 5oz white wine
- 150 ml / 5oz cream
- 50ml / 2oz Brandy
- 5ml / 1 tsp Tomato paste
- 50g chopped shallot
Method:
Place tinfoil in wok, add in heather and any herbs and sit rack on top. Heat. Cut an incision into salmon fillet, season and place on rack. Cover with foil and keep on heat for 10-15 minutes.
Shellfish Bisque:
Melt butter, add shallots and cook without cover, add in brandy and flame, add tomato paste and wine, reduce. Add cream, liquidise and season and keep on a low heat. Steam shellfish and strain juices into bisque. Cook off green leaves in oil / butter and season.
To Serve:
Place green leaves on base of plate with salmon on top. Drizzle bisque around plate and garnish with shellfish.
Tip: If smoking smaller cuts of fish e.g. herring, mackerel or trout, smoke at a lower temperature. If smoking using wood, oak shavings are of excellent quality./p>
