Samphire and Winkle Sauce
8 skinned Plaice fillets,
225g salmon fillets, skinned and roughly chopped
1 Large egg white
Sea salt
250 ml whipping cream
Fish Sauce
½ ltr Fish Stock
50ml Dry white wine
100ml double cream
25 g butter
Seasoning
Shelled winkles/ washed Samphire
Salmon Mousse
In a food processor, mix boneless and skinless salmon and egg whites for a minute. Until it resembles a smooth paste. Add cream gradually, and process for 30 seconds. Season with salt
Put this into a piping bag, pipe into four plaice fillets. Then put another plaice fillet on the top .This will take six minutes to steam.
Fish Sauce
Reduce fish stock by 2/3rds add wine, reduce again add cream, cook until it starts too thicken , whisk in butter season lightly remembering Samphire is already salty, Add Samphire and winkle meat cook for one minute.
Paul Webbe
Webbe's at the Fish Cafe
