World Gourmet Summit 2005 - Culinary Masterclass

Crispy Norwegian Salmon Medallion with Glazed Fava Beans Hazelnut-Coated Salsify and Baked Carrots, Mustard Beurre Blanc

	Serves 10
	INGREDIENTS
	Crispy Norwegian Salmon Medallion
1.5kg 1 loaf 200ml	Norwegian salmon fillet Salt and pepper, to taste frozen white bread, thinly sliced and thawed corn oil
	Glazed Fava Beans
1kg 100g 100g	fresh fava beans, peeled butter chopped shallots Salt and pepper, to taste
	Hazelnut-Coated Salsify
500g 1 50g 100g 100g	salsify, peeled and cut into matchsticks whole egg, lightly beaten flour hazelnuts, skinned and chopped bread crumbs Salt and pepper, to taste Oil, for deep-frying
	Baked Carrots
500g 200ml 3 tsp 2	carrots, peeled and julienned olive oil lemon juice Salt and pepper, to taste Fresh thyme, to taste garlic cloves, peeled and finely sliced
	Mustard Beurre Blanc
500g 200ml 3 tsp 2	dry white wine mussel stock chopped shallots fresh cream unsalted butter Dijon mustard Salt, pepper and sugar, to taste

Method:
1.	For the Crispy Norwegian Salmon Medallion: Season the salmon with salt and pepper. Wrap the thawed bread slices around the salmon and pan-fry with some corn oil for about 2 minutes on each side. Cut the crispy salmon into small medallions.
2.	For the Glazed Fava Beans: Sauté the beans with butter and chopped shallots until tender, then season to taste with salt and pepper.
3.	For the Hazelnut-Coated Salsify: Boil the salsify until tender, then drain and set aside to cool. Dredge the cooled salsify with flour, then dip in the beaten egg, and coat with a mixture of chopped hazelnuts and bread crumbs. Deep-fry until golden brown.
4.	For the Baked Carrots: Toss the julienned carrots with olive oil, lemon juice, thyme and garlic slices. Season to taste with salt and pepper, then arrange on a greased baking tray and bake in an oven until tender (about 20 minutes).
5.	For the Mustard Beurre Blanc: Heat the white wine, mussel stock and chopped shallots in a saucepan until the liquid is reduced to about 50ml. Then add in the fresh cream and the butter. Finally, add in mustard, salt, pepper and sugar and whisk until smooth.