H A MPrime Hams of Europe Stories and RecipesSTEFAAN DAENINCK96INGREDIENTS •4 portions of 120g [4 oz] of wild salmon fillet •4 slices of Ganda Ham (12 months) •1 dl [½ cup] olive oil •lemon, pepper and salt •6 poivrade artichokes •12 wedges of dried tomatoFOR THE SAUCE •2 dl [1 cup] poultry stock •5 cl [¼ cup] dry white wine •1 shallot •20 g [½ oz] garlic and flat parsleyWILD SALMON TOPPED WITH GANDA HAM, POIVRADE ARTICHOKE AND WILD GARLIC SAUCESERVING INSTRUCTIONS •Serve each piece of salmon with three artichoke halves and a dried tomato. •Finish with the wild garlic sauce.PREPARATION •Arrange the Ganda Ham on the salmon fillets. •Heat the olive oil and poach the salmon in it briefly. •Clean the artichokes and cook them in water with lemon, pepper and salt until done. Halve carefully. •Make the sauce: Bring the white wine with the stock and a shredded shallot to a boil. Pour into a blender with the garlic and parsley and puree. Pour through a fine sieve.Tip Put a few garlic leaves in the warm oil of the salmon and let them drain. Use these as a garnish.136 | CuliNary hamPREPARATION •Make the pea soup: Clean the shallot and cut into small pieces. Lightly fry them in the butter until glazed and then add the peas, the mint and the tarragon leaves. Allow to continue cooking briefly, but do not fry. Moisten with the stock and simmer for 10 minutes. Mix until smooth in the blender and pass through a fine sieve. Season with pepper from the mill. Do not add salt, the ham and the froth are the flavours here. •Bring the milk to a boil with the ham scraps and simmer for 5 minutes. Pour through a fine sieve. •Cut the ham slices into strips.INGREDIENTS •8 slices of Ganda Ham •a few peas •tarragon leavesFOR THE PEA SOUP •1 large shallot •butter •400 g [14 oz] frozen peas •4 dl [1 ⅔ US cups] vegetable stock •4 dl [1 ⅔ US cups] chicken broth •8 mint leaves •leaves of 1 large branch of tarragon •pepper from the millFOR THE FROTH •2 dl [1 US cup] whole milk •100 g [3 ½ oz] paring scraps of raw hamPEA SOUP WITH HAM FROTHSERVING INSTRUCTIONS •Serve the ham with some peas and tarragon leaves. •Make froth from the ham milk with a froth beater. •Put froth on the ham. •Add the pea soup.137TIP In the summer, the soup can be served perfectly cold. Small ice cubes with tarragon leaves and peas make it something special.189PREPARATION •Preheat the oven to 200° C [390° F]. •Cut open the tenderloin open into a flat piece. Place on it 5 slices of Jambon d’Ardenne with the sundried tomatoes, the bars of Chimay cheese and the sage leaves on top. Place it close together on the rest of the ham and roll into the fillet. Brush with some olive oil and cook in the preheated oven for 25 minutes. •Make the salsa: Stew all vegetables in the olive oil, cover and let cook for 20 minutes. Finish with picked oregano leaves.SERVING INSTRUCTIONS •Serve fine cuts of tenderloin with the salsa. •Serve with baked potato or tasty pasta.INGREDIENTS •1 rolled pork tenderloin roast, with the tendon and skin removed •10 slices of Jambon d’Ardenne •200 g [7 oz] sun-dried tomatoes •200 g [7 oz] Chimay à la Rouge cheese, cut into bars •10 g [⅓ oz] sage leavesFOR THE SALSA •1 onion, shredded •100 g [3 ½ oz] courgette cubes •100 g [3 ½ oz] eggplant cubes •100 g [3 ½ oz] yellow and green pepper cubes •100 g [3 ½ oz] tomatoes, in cubes •1 dl [½ US cup] olive oil •fresh oreganoROLLED PORK TENDERLOIN ROAST, CHIMAY CHEESE AND JAMBON D’ARDENNEWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >