Salmon and baby marrow citrus sauce

Absolutely, mind blowingly, delicious sauce! Main ingredients are baby marrows and smoked salmon (off cuts which are normally cheaper)

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Step 1

Start with roasting ingredients. Turn on the oven at 200 C. Core the peppers and chop the baby marrows to roast. Put both on trays and into the oven until the pepper skins are black-ish (about 20 mins).

Step 2

Slice the baby marrows length wise, as thin as possible. Put them in a bowl with the rest of the pickling ingredients and mix well. Let this stand for a little while.

Step 3

On a hot pan, start by grilling the mushrooms at a high temperature moving constantly, for the liquid to evaporate quickly and avoid burning. When almost ready (to taste) add the small squares of celery. When the celery is soft, turn off the heat and add the celery leaves to cook slightly. Move this mix to a big container where all the sauce ingredients can be mixed at the end.

Step 4

On the same pan, grill the smoked salmon while breaking it into small-ish pieces, until cooked through. Move the salmon to the sauce container.

Step 5

On the same pan, caramelize the onions, then add the marrow scraps along with half cup of water and cover to cook until the marrow heads are soft enough to be blend. Add more water as needed being careful that this won't be watery at the end.

Step 6

In a small sauce pan, combine orange and lemon juice and reduce to taste. Then, take off the heat and add orange and lemon zest.

Step 7

In a blender, add: * yogurt based sauce * citrus reduction * onions and marrow scraps cooked As well as the liquid from roasted and pickled ingredients (we don't want all that goodness gone to waste!). Then blend it all until smooth.

Step 8

While blending continuously and in a small steady stream, add the olive oil to emulsify the sauce.

Step 9

In the sauce container, add the pickled marrows, roasted ingredients and the blended sauce, then mix. Amazing sauce is now ready to be on pasta, or the accompaniment of your choice