OK here we go. Deboned and skinned salmon cutlets poached in white wine, pepper, bayleaf, and parsley with scrambled eggs with cream and mushrooms with kang kong sauteed in olive oil with thin pieces of pancetta. Topped with a reduction of the poaching liquid with cream and chopped capers. Gotta do something about that glare. Any questions?
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Saffy asked how I poached the salmon. The roundlet of salmon is how they prepare it at Jacksons for the confit. You cut the cutlet down the middle, take the bones out, skin it, and then make a ying-yang shape and tie it up. This was the point where I found out I didn't have any string so I secured it with a couple of skewers. Couple of big glasses of wine in a saucepan with peppercorns, bay leaf and parsley and bring it to boil. Place it on a heat mat/diffuser to get it down to a very low simmer (almost no bubbles) and then add the salmon. Top up to cover the salmon with water and poach until cooked. If you don't have a diffuser, a very low heat will do.
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