Salmon Steak En Choudfroid

24 Salmon Steaks and 250gm each
2 liters of court bouillon
2 Tbsp. Olive Oil
2 Shallots – Finely Chopped
2 dsp paprika pepper
2 dsp tomato puree
1500 ml mayonnaise
60gm gelatin
450ml aspic jelly
Juice strained from the tomato seed
Garnish
750 ml - aspic jelly
Few sprigs of chervil or cucumber skin
12 tomatoes, skinned, deseeded and chopped
250 gm – shelled prawns or shrimp

How to do?

Cover the fish with hot bouillon and poached in pre-set oven gas mark 4 (180°C / 350°F) for 20 minutes. Allow to in the liquid, then remove the skin and bones. Divide each steak into two. Bind each piece in muslin clothes and press between plates until cold. Place the fish on a cake rack with a tray underneath.

Meanwhile, heat oil, add shallots and cook to soften. Add paprika, tomato puree and strained tomato juices and cook for 2-3 minutes, strain and cool. Flavor the mayonnaise with tomato puree and paprika. Dissolve the gelatin in the ¾ pint aspic jelly over a gentle heat and add the mayonnaise. When on the point of setting, baste over the salmon steak.

Decorate each steak with the chervil or cucumber strips (dipped in aspic jelly) and then baste again with cool aspic jelly. Arrange on a serving platter and garnish with chopped tomatoes, prawns and remaining aspic jelly (chopped)