Creme-fraiche

Poached Salmon With Dill And Crème Fraiche Recipe

Salmon is an Autumn delicacy. Sure, it’s available all year round, but it comes at it’s best in the cooler months. So, to make the most of the new season, award-winning chef Guillaume Brahimi has provided us with this poached salmon, dill and creme fraiche recipe that’s so tasty you’ll never want to eat plain fish again!

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Ingredients

4 x 180 gm salmon portions (pin boned)

Poaching liquid

2 lt fish stock

1 tsp white pepper corn

2 eshallots

Dill and crème fraiche sauce

100 ml white wine

2 tbsp white wine vinegar

2 eshallot

200 gm crème fraiche

1 bunch dill (chopped)

6 heads baby fennel (cut in quarters)

Method

  1. Place fish stock, eshallot and white peppercorns into roasting pot. Place on high heat and boil.
  2. Add fennel quarters then reduce the roasting pot to a simmer and cover with the lid. Cook for 20 minutes or until it is just soft. Remove the fennel pieces from the pot and put into a warm place.
  3. Place the salmon in the roasting pot in the simmering pot and cover with the lid. Leave for 5 minutes then check if ready.
  4. Whilst salmon is cooking, place saucepan on heat add eshallots and sweat, then add white wine and white wine vinegar. Reduce the heat by a third and add crème fraiche.
  5. To finish, bring the saucepan to the boil and then turn off and add dill. Sauce the salmon with the crème fraiche emulsion and serve with fennel.

Recipe courtesy of Tefal

April 28, 2015

Creme Fraiche Panna Cotta Recipe

If you’re looking for an excuse to throw a dinner party, this Creme Fraiche Panna Cotta recipe is the perfect summer dessert to enjoy with friends. Topped with orange compote and candied pistachio, it’s relatively light so it won’t weigh you down if you’re pairing it with a glass of bubbles.

RELATED: Delicious Summer Fruit Crepes Recipe

Serves 6

Ingredients

Panna Cotta

400ml thickened cream

200g castor sugar

1 vanilla bean, seeds scraped

400ml creme fraiche

80ml freshly squeezed orange juice

5 sheets gelatin (10 gram total),

softened in cold water

Orange Compote

2 oranges

2 tbsp honey

1 tbsp castor sugar

2 drops orange blossom water

Candied Pistachio

¼ cup shelled pistachio

2 tbsp castor sugar

2 tbsp water

pinch salt

Method

  1. For the panna cotta, bring the cream, sugar and vanilla bean to the boil. Remove from heat and slightly cool. Add orange juice.
  2. Squeeze moisture from gelatin and add to cream mix.
  3. Stir in creme fraiche to combine then pour into 4 jars and chill for 2 hours or until set (overnight is best).
  4. For the orange compote, use a microplane to remove the zest from the oranges. Peel using a small knife and cut the flesh into small dice, removing any seeds.
  5. Place into a small saucepan with honey, zest, sugar and orange blossom. Simmer until slightly thickened then cool.
  6. For the candied pistachio, preheat oven to 160 degrees.
  7. Dissolve the sugar in the water, add pistachio and salt.
  8. Spread onto an oven tray lined with baking paper and roast for 8 mins, or until crisp. Set aside to cool.
  9. Top the set panna cotta with compote, sprinkle with pistachio and enjoy!
February 12, 2015