Chef Glen Taylor is our current Ora King Ambassador for New Zealand. Glen owns Taylors on Jackson restaurant in Petone, Wellington and has also recently invested in Zibibbo, Wellington where he works alongside chef/owner Adam Newel. Glen and Adam have worked together previously and the emphasis at Zibibbo is Mediterranean style food. Glen is currently busy with Wellington on a Plate activities but took the time to provide us with this Ora King recipe.
Glen created this Ora King belly dish especially for the ‘Every Which Way But Fillet’ Food Masterclass conducted at the Craggy Range Vineyard 2015 Deep Purple Wine Club Day earlier in the year.
The culinary demonstration was heralded as being both educational and informative by those who attended.
Glen Taylor’s Beetroot Cured Cold Smoked Ora King Belly, Miso Mustard, Creme Fraiche & Salmon Crackling
Serves 6
Ingredients
6 Ora King belly
6 Baby Heritage Beetroot
Sea Vegetables
Wild Herbs
Parchment Paper
Salmon Cure
1 Roasted & Peeled Beetroot
200ml Craggy Range Sauvingnon Blanc, Te Muna Road Vineyard Martinborough
50g Flaky Sea Salt
75g Coconut Sugar
Zest of 1 Lime
8-10 Coriander Seeds
Miso Mustard
2 tbsp Urban Hippie Miso
3 tbsp Dijon Mustard
1 tsp Manuka Honey
Caramelised Creme Fraiche
200g Creme Fraiche
5g Flaky Sea Salt
90g Maltodextrin
Method
Place the salmon cure ingredients in a blender and process until smooth, set aside whilst preparing the salmon. With a sharp filleting knife remove the skin from the salmon, season the skin with sea salt & pepper and place between parchment paper and two trays. Bake in a 180°C oven for 15 – 20 minutes until crisp, store crispy skin in a cool place until needed. Remove any excess fat from the belly and place belly in a glass bowl, cover with the cure and refrigerate for 12 – 18 hours.
To prepare the miso mustard, mix all of the ingredients together, pass through a fine strainer and refrigerate until needed.
To prepare the caramelised creme fraiche, mix all the ingredients in a bowl, place mixture onto a baking sheet and bake in a 170°C oven for 4 – 5 minutes. Take from the oven and remove the caramelised edges, continue this process until the mix has completely caramelised.
To cold smoke the salmon, remove belly from the beetroot cure and rinse well under cold water, place into a cold smoker and smoke according to recommended instructions.
To serve, place salmon on serving dish, distibute miso mustard and creme fraiche to taste, garnish with thinly sliced heritage beetroot, sea vegetables and baby wild herbs (shown below as a canape).
Wine Match: Craggy Range Te Muna Road Sauvingnon Blanc
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