An impressive way to present and cook salmon. Medallions of anything always reminds me of the 1980’s when it was a trendy way to serve food. This method steams and then bakes.

I serve it with prawn bisque but you could make a herb butter and leave it to melt on the top when you serve. (see salmon and colcannon recipe for butter idea). I used to top mine with caviar but a sprinkling of toasted sesame seeds are also good.

Watch the video as that will help with rolling and cooking.

Watch the video!

Cut the salmon down the middle lengthways to make 2 long pieces. Lay the fillets head to tail on top of each other  then slice in half.

Using cling film, tightly wrap the fillets together, ensuring the fillets are wrapped at least 6 times with cling film. Either tie a knot at the ends or use a rubber tie.

Place the rolls in a steamer basket and steam for 5-7 minutes depending on the size of your fish.

Remove, cool and place in the fridge until completely cold.

Bisque

Put the prawn bisque in a pan and bubble until reduced by two thirds (this can take at least 30 minutes if not longer) Check seasoning and keep warm.

Herb mash

Cook the potatoes in a large pan of salted boiling water until soft. Drain and mash with the butter and some salt and white pepper. Just before you serve, stir the herbs and spring onion through the mash

Cooking the salmon

Preheat the oven to 180c Fan.

Remove the salmon from the fridge. Cut a tiny bit off one of the knotted ends. Keeping the cling film on the fish, slice each salmon log into 3.

Heat a frying pan with a dash on vegetable oil, season the exposed ends of the salmon and quickly brown them on both ends. Remove to a baking tray. Place in the oven for 8-10 minutes.

To serve

Carefully remove the cling film from each salmon medallion. Stir the herbs through the mash and divide between 6 warmed bowels. Put the salmon on top of the mash and ladle the bisque around the mash. Add some green veg if you want. I use asparagus when in season or broccoli