Recipe by Chef Mark Southon, The Foodstore, New Zealand. This recipe featured as second course at the 2014 Ora King Awards Lunch, where Mark Southon (winner of the 2013 award for ‘Best Ora King Ambassador – New Zealand’) was one of five guest chefs cooking at the lunch.
This dish is a fantastic light, fresh and tasty meal designed for a summer lunch.
I have created this dish using the Thermomix because it makes it very easy as you can do every step in this machine and it is so easy to control. If you don’t have a Thermomix you can use a normal blender and steamer but times will vary and you will need to control those temperatures when you make the dill oil and steam the salmon.
You will need to make the gazpacho in advance as you need time for it to hang.
Steaming, I love this way of cooking, it’s so simple and keeps it super healthy. The secret is to steam at a lower temperature for a longer period of time, this results in the salmon almost looking raw but it just dissolves in your mouth and it also enhances the natural taste of the Ora King salmon.”
Ingredients:
4 Ora King salmon pieces, 140g each
20g furikake mix
Method:
Fill the Thermomix bowl half full with water (1 litre) and set the timer to 30 minutes the temperature to 70c and set the speed dial to Speed 3.
When the temperature reaches 70c put the Varoma steamer dish on top.
Lightly oil the salmon with a little olive oil and flakey sea salt then place in the Varoma and cook for 15 minutes, adjust the timer on the Thermomix if necessary.
When salmon is cooked sprinkle with the furikake mix.
(Furikake is a Japanese seasoning consisting of a mixture of wasabi, nori, sesame seeds and salt)
Gazpacho:
3 cucumbers
1 dill sprig
6 large ripe tomatoes
2 basil leaves
Salt
Method:
Roughly chop one of the cucumbers and peel the other two and add the peel to the chopped cucumber (reserve the peeled cucumbers for garnish), then blend in the Thermomix with the dill for 5 minutes on speed 5.
Pass through a fat/coffee filter, leave it to hang overnight to capture the liquid.
Rinse out the bowl of the Thermomix. Now roughly chop the tomatoes and place in the Thermomix with the basil and a couple of good pinches of salt. Pulse a few times on the turbo setting until chunky, this does not want to be puréed.
Now hang this mixture in a fat/coffee filter over night so the clear tomato juice comes out.
When ready to serve mix together both liquids, (about 2/3 cucumber to 1/3 tomato ratio) you can adjust this ratio to your personal preference, it should be fresh and vibrant and taste of cucumber.
Keep chilled.
Dill oil:
200ml olive oil
100g dill sprigs
Method:
Place all ingredients in the Thermomix and set timer for 15 minutes and the temperature to 50c then blend on speed 6. When the timer is finished pour the green mixture through a fat/coffee filter and leave to drain for 30 minutes at room temperature until all the oil has passed through.
Pickling solution:
100ml white wine vinegar
80g sugar
Method:
Place both ingredients in a pan together and bring to the boil, take off the heat and allow to cool.
To serve:
Miso mayonnaise
Dill sprigs
Finely slice some of the peeled cucumbers on a mandolin and pour some of the Pickling liquid over.
Pour some of the chilled gazpacho into a bowl to cover the base, place the salmon in the centre, pipe a few dots of miso mayo on the salmon then place the finely sliced cucumber on top, garnish with dill sprigs and at the last minute drizzle the dill oil through the gazpacho.
Match with Woollaston Pinot Rosé 2014.
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