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Ingredients
Winter vegetable ratatouille:
75g swede
75g parsnip
75g carrots
75g beetroot
75g butternut squash
1 small onion, sliced
1 garlic clove, finely chopped
4 tbsp olive oil
Salt and cracked black pepper
Fresh thyme sprigs
Lemon beurre blanc Ingredients:
1 shallot finely sliced
½ tbsp white wine vinegar
½ lemon, zest grated plus lemon juice reserved
2 tbsp white wine ½ tbsp ice-cold water
60-70g salted butter, cut into cubes
Salt and freshly ground black pepper
Salmon roulade Ingredients:
2 large salmon fillets, skinless, small bones removed
1 tbsp Dijon mustard
25g fresh baby spinach
1 tbsp chopped tarragon
1 tbsp grated lemon zest
Coarse salt and ground pepper
Olive oil for greasing.
Method
1. For the Winter vegetable ratatouille, preheat the oven to 200°C. Prepare the vegetables by peeling and dicing them into 1cm cubes.
2. Mix all of the vegetable cubes, the onion, and the garlic in a deep-sided roasting tin until well combined. Drizzle over some of the olive oil and season, to taste, with salt and freshly ground black pepper, and place the thyme on top.
3. Place the roasting tin in the oven and cook for 40-45 minutes, stirring the vegetables occasionally and adding more of the remaining oil, as necessary, until the vegetables are tender.
4. Meanwhile, prepare the Salmon roulade by heating an oven to 100°C. Prepare fillets; starting at a thick edge, slice each fillet so that it opens like a book being careful not to cut all the way through the opposite side. Coat inside of salmon "book" with mustard, sprinkle with spinach, herbs, and zest, and season with salt and pepper. Wrap the cling film around the loins and make it into a roll. Keep the roll in the fridge for 10 minutes or until ready to cook.
5. Transfer slices to a parchment-lined baking sheet greased lightly with olive oil. Bake the salmon in the oven until it reaches 45°C in the middle, around 20-22min. Take the salmon out of the oven and leave to rest for 2-3 minutes before serving with lemon beurre blanc.
6. For the Lemon beurre blanc, bring the chopped shallots, white wine vinegar, lemon juice, lemon zest, and white wine to a boil in a non-reactive saucepan. Continue to boil until the volume of liquid has reduced to <50ml.
7. Add the cold water and return the mixture to a boil. Boil again until only one tbsp of liquid remains in the pan. Reduce the heat to low, then whisk in the butter, a cube at a time, waiting until each cube has melted before adding the next.
8. Continue to whisk until the sauce is pale and thick, then remove the pan from the heat and season, to taste, with salt and freshly ground black pepper. Add more lemon juice, as necessary, to taste.
9. Strain the sauce through a sieve into a clean saucepan and set aside until needed. Heat gently when needed.