The sauce here is made using a technique I developed for the Fat Duck, in which a liquid is set using agar-agar flakes, then blitzed to create what looks like a purée but is in fact a smooth, broken-up jelly. You can make the components of the dish in advance, and finish it on the day.
To cure the salmon, combine the salt and the sugar in a bowl. Place half of this in the base of a shallow container, and put the salmon on top. Cover with the remaining salt mixture, then with clingfilm, and place in the fridge for 6 hours.
Rinse off the cure thoroughly under cold running water and pat dry. Cut the fish into 2cm pieces. Keep to one side.
For the confit onions, trim the roots and peel them. then lay them in a single layer in a saucepan and
Cover them with oil. Place the pan over a medium heat and allow to cook until golden (approximately 15 minutes).
Drain the onions, discarding the oil, and allow to cool.
When cool enough to handle, cut the onions in half.
Keep to one side.
To start the sauce, melt the butter in a saucepan over a medium heat and sweat the onions and garlic until they become translucent (approximately 10 minutes). Deglaze the pan with the wine and vermouth, and boil to reduce to a thin syrup.
Add the haddock, fish stock, milk and cream and bring to a simmer for 20 minutes.
Remove the pan from the heat and allow it to infuse for 20 minutes before straining into a clean saucepan without pushing through. Discard the onions and fish.
Add the agar-agar to the liquid and bring to a simmer over a medium heat. Allow to simmer for 4–5 minutes, whisking occasionally.
Allow to cool, then blitz thoroughly with a hand blender.
Pass through a sieve and set aside until ready to use.
For the pommes purées, stir the horseradish sauce, Worcestershire
Sauce and mustard through at the end.
When ready to serve, pre-heat the grill.
Heat the sauce in a large saucepan to a simmer and add the raw prawns; simmer until they are almost cooked through (approximately 1 minute).
Add the cured salmon, smoked haddock, confit onions and peas. Finely chop the herbs and stir them into the mixture. Season with salt to taste.
Warm the mixture through and pour into a pie dish.
Cover the mixture with warm mashed potato – make a wave pattern, if you like – and place under the hot grill for 7–10 minutes or until the potatoes start to brown.
For the sand and sea foam:
For the sand, heat 5cm of oil in a small saucepan over a high heat to 180ºC.
Add the Panko and fry until golden brown. Strain the breadcrumbs through a sieve, and drain them
On kitchen paper.
For the sea foam, heat the butter in a saucepan over a low-medium heat and add the shallot and garlic.
Gently sweat for 4–5 minutes until translucent.
Add the vermouth and white wine to the pan and boil to reduce to a syrup consistency.
Add the stock, water, konbu, dried shiitake and parsley stalks and bring up to 65ºC. Hold at this temperature for 30 minutes.
Pass the liquid through muslin and allow to cool. When cool, skim off any solidified butter.
To serve, remove the fish pie from the grill and cover half of the surface of the pommes purées with the golden breadcrumbs.
Warm the sea foam liquid in a saucepan over a medium heat. When warmed through, add the soya lecithin and blitz with a hand blender until light and frothy. Spoon a line of foam over the edge of the breadcrumbs to simulate the tide meeting the beach.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipes & images taken from Heston Blumenthal at Home, published by Bloomsbury, $65.00.
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