Skin the fillet of salmon and very carefully remove the dark meat. Season the fish on the bone side and roll into a cylinder shape with the skin side outermost. Lay this on a sheet of cling film and roll it very tightly, tying off the ends. You should now have a roll of about 18cm/7in long and 6cm/2½in wide. Roll this in foil then, using string, tie the cylinder at intervals of 2cm/¾in to make a cylinder 18cm/7in long with 8 strings tied around. Leave this to stand in the refrigerator overnight. It will in fact keep easily for three days like this.
Tournedos of Salmon in a Tomato and Basil Essence
This is quite a complicated dish to master but it is well worth the effort. Preparing salmon this way gives it a totally new presentation and the tomato essence is just so intense it is almost overpowering. Vine ripened plum tomatoes are best for this as they have the sweetest and best flavour.
Yield: Serves 4
Method
Blanch and skin the tomatoes, cut them into quarters and remove the seeds; cut each quarter into half. Cut the asparagus tips to 6cm/2½in in length and blanch in boiling salted water; refreshing them in iced water, cut them in half lengthways. Top and tail the French beans and blanch these also. Cut them in half lengthways. Pick the spinach off its leaves and wash in at least three changes of water.
Cut the salmon into four pieces allowing two strings per portion and discarding the ends. Bring the bouillon to a simmer and place the salmon tournedos in. Cook over a low heat, not allowing the bouillon to boil, for 8 minutes. Remove, cover and keep warm.
While the salmon is cooking put the spinach into a pan with 60ml/2 fl oz of the tomato essence; season and cook very quickly over a high heat until the spinach starts to wilt. Strain and discard the stock.
Place a pile of the spinach in the centre of each plate. Bring the rest of the tomato essence to a simmer. Gently reheat the asparagus and French beans in the essence, then arrange these and the tomato fingers around the spinach and place the basil leaves on this. Carefully unwrap each tournedos and place one on each pile of spinach. Pour the tomato essence over the fish and on the garnish.