Trio of N.Z Salmon dishes

 

Ingredients for four:

 

N.Z Salmon Fillet (skin on)          600 gms

Seasoning

N.Z Salmon, diced (off-cuts)        100 gms

Shallot, diced                                   10 gms

Avocado oil                                      5 ml

Capers, chopped                            12

Fennel, finely chopped                 1 gm

Brown sugar                                    20 gms

Sea salt                                             5 gms

 

Method :

1.    Slice off the thin side of the salmon fillet then cut eight 40g pieces of salmon from the middle of the fillet. Season and panfry four pieces until cooked. Remove skin before serving.

2.    Sprinkle the remaining four pieces with the sugar & salt and lightly smoke until cooked. Remove skin.

3.    Use 100g of the off-cuts (skin removed) finely diced up for the tartare. Add the rest of the ingredients and season. Garnish with fennel and a horseradish sauce if desired.

 

Ingredients for four:

 

Apple salad

Apples                                               2

Olive oil                                             10 ml

Cider                                                 150 ml

Lemon juice                                     10 ml

Seasoning                                       x

Apple sauce

Apple off cuts (sliced)                    100 gms

Butter                                                20 gms

Cider                                                 70 ml

Beetroot puree

Beetroot                                            120 gms

White wine vinegar                        50 ml

MAGGI Sweet Chilli Sauce           30 gms

Praline

Sugar                                                60 gms

Toasted walnuts                              40 gms

Salt                                                    3 gms

Method

1.    Julienne (thinly slice) the apples, and place in cider with the lemon juice. When ready to serve, drain. Add some praline, oil, and then season.

2.     Cook the sliced apple with butter and cider until tender. Puree and season.

3.    Boil beetroot with vinegar and water until tender (or just use tinned beetroot and puree then add sweet chilli sauce). Drain then puree with a little of the liquid until smooth, add the sweet chilli sauce and Season.

4.    Make a caramel out of the sugar then add walnuts and salt then pour out onto a greased steel tray. Allow to cool then crush to a chunky praline consistency.

5.    Cook praline over a medium to high heat until golden. You can store this in an airtight container until needed.

Place a line of apple puree on one side of the plate and sprinkle with praline, then  a tablespoon of beetroot and drag the tip through beetroot to get the effect, then the rest of the ingredients. This dish is great to impress your guest, easy to do, looks great and taste even better.