Ballotine of organic Glenarm salmon oyster velouté, peas and gnocchi

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For the ballotine;

1 side of salmon skinned and all fat removed                                 
1tsp Maldon salt

For the gnocchi;

500g very dry mash potato, still warm
2 medium eggs
75g fine semolina
50g plain flour
Seasoning to taste

For the velouté;

1 onion, finely diced
1 leek, white part only finely diced
250ml vermouth
500ml fish stock
500ml double cream
2 sprigs of rosemary
1 head of garlic, cut through the centre
Cayenne pepper
1 lemon cut in half

To serve;

12 oysters, removed from their shells and juice reserved
120g fresh peas
A little fresh lemon juice
1tblsp chopped parsley


For the Ballotine;

Trim the salmon, remove the tail and the top piece to leave the salmon in a perfect rectangle shape, remove all of the fat and brown flesh from the belly and all of the pin bones, and sprinkle with a little salt. Cut the salmon in half. Place one piece of salmon on top of the and roll into perfect barrel shape in cling film, making sure it is very tight, allow to set for 2 hours.
Place the salmon into a water bath set at 47c and cook for 1min for every 100g of the salmon weight, plus 20mins extra. Remove from the water and chill until cold. Slice the salmon into 4cm thick slices and reserve.

For the gnocchi;

Place the mash into a large bowl and season well. Add the eggs and mix until all the egg has been absorbed by the potato. Add the two types of flour and mix to incorporate, do not over mix as the potato will continue to absorb the flours making them very heavy and dense. Lightly flour a work surface and place the gnocchi mix on top, knead very lightly until the dough feels barley sticky and has come together. Bring a large pot of water to the boil. Pull sections of the dough and roll into a long sausage shape, cut to desired size and place on a floured tray. Have a large tub of iced water ready. Drop the gnocchi into the boiling water and cook for a couple of minutes. When the gnocchi is ready it will have risen to the surface of the pot. Remove from the water and plunge into the iced water. Allow to cool completely them drain them thoroughly. Toss the cooked gnocchi in olive oil and store in the fridge ready for service.

For the velouté;

Melt a little butter in a pan and add the onion and the leek, cook until translucent, pour in the vermouth and reduce until almost dry, add the stock and reduce by half then add the cream and simmer for 5mins, remove from the heat and add the remaining ingredients, cover and leave to infuse for 1 hour. After one hour add all of the oyster juice, mix well and then strain. Cool and reserve.

To serve;

Rub the portions of salmon with a little olive oil and place onto grease proof paper, place a piece of greaseproof on top and warm the salmon portions in a low oven to heat through.
Place a pan over medium heat and add a little butter. Add the gnocchi and pan fry on both sides until golden brown. Remove from the pan and wipe the pan clean with kitchen paper. Add a little more butter and add the oysters, peas and gnocchi, cook for a minute then add some velouté, bring the velouté to the boil and remove from the heat, season to taste and add a squeeze of lemon juice and the chopped parsley.
Place the salmon into the centre of a serving plate and spoon the gnocchi, oysters, peas and velouté around.

Serve at once.

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