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- Salmon Coulibiac with Champagne Veloute, Fine Beans and Walnut Oil
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Ingredients
- 6 shallots, thinly sliced
- 30ml white wine vinegar
- 300ml M&S Louis Vertay Brut Champagne
- 3 bay leaf
- 4 thyme sprigs
- 300ml fish stock, made from a stock cube
- 250ml double cream
- 95g cold unsalted butter, cubed
- 50g dill, roughly chopped, plus 1 tbsp
- 4 large eggs, plus 2 yolks lightly beaten
- 125g microwavable basmati rice
- 1 onion, finely chopped
- 100g chestnut mushrooms, finely sliced
- 1 lemon, zest and juice
- 2 x 320g pack ready-rolled puff pastry (plus an extra sheet to decorate – optional)
- 2 x 100g pack Scottish smoked salmon, sliced into strips
- 2 M&S skinless and boneless salmon fillets
- 400g fine beans
- 50ml walnut oil
- 85g jar M&S non pareilles capers, drained