By Behrad ‘Rod’ Shokuhi – Head Chef, Beasley’s Tea House
Serves 4
Ingredients:
Poached Ora King Salmon:
4 x 150g Ora King Salmon Fillets, pin boned
400ml extra virgin olive oil
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 lemon, zested
Chlorophyll Gel:
1 bunch flat leaf parsley
2 handful baby spinach
500ml water
Pinch ground white pepper
Salt to taste
½ tsp agar
Candied Olives:
200g Liguria olives, pitted, sliced
200g castor sugar
100g water
100g liquid glucose
Duck Fat Potato Puree:
1 large Desiree potato, peeled, diced
200g duck fat
100ml white wine
50g unsalted butter
1 fresh bay leaf
10 black peppercorns
5 juniper berries, crushed
100ml thickened cream
50g unsalted butter
Garnish:
Baby coriander
Baby cress
Baby sorrel
Baby red coral lettuce
Cumin fronds*
Fennel Fronds
Tatsoi
*NOTE: you can buy cumin plants from your local nursery. You can also leave the cumin out.
Method:
1) To make the candied olives; bring to boil the glucose, water and half the sugar. Add the olives and bring back to boil. Strain the liquid into a second pot and add the second half of castor. Bring back to boil and add the olives. Boil, strain and discard the liquid. Dry in a low oven at 100c for 6 hours. Cool on the bench, and once crisp blend in a spice grinder. Set aside.
2) To make the gel; toast the pepper in a small pot on the heat then add the water. Bring to boil and add the spinach and parsley. Cook for 30 seconds and chill over an ice bath while blending with a stick blender. Strain into a pot and bring to boil with the agar while whisking for 1 minute. Season and chill to set. Puree the gel base. Set aside.
3) To make the puree; bring to simmer the duck fat, wine, first butter, herbs and spices. Add potato a cook until tender. Strain off the fat and blend with the cream and second butter. Season to taste and keep warm.
4) To poach the salmon; pour 100ml extra virgin olive oil, ¼ peppercorns, coriander and zest into a vac pac bag with one salmon fillet. Repeat for remaining fillets. Vacuum seal and sous vide at 62c for 15minutes. Rest out of the bath until ready to serve.
Presentation:
Coat the salmon skin in the candied olive crust. Spread some gel onto the plate and lay the Ora King Salmon over it. Pipe some puree in three spots along the gel, and garnish with the mixed leaves. Dress with the poaching olive oil and sprinkle with a little flaked sea salt. Serve.
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