Fran Nolan – Head Chef at Brancott Estate Heritage Centre in Blenheim, New Zealand shares with us the recipe for his 2014 Ora King Awards entry dish.
“For this dish, I was inspired by one of my favourite dishes, salmon sashimi. The salmon works so well with Japanese flavours like wasabi, ginger, sesame and tempura.”
Serves 4
Ingredients
400g Ora King Salmon
200g white sesame seeds
50g black sesame seeds
Tempura batter:
1 egg
1 cup cold sparkling water
1 cup flour
Green onion and wasabi mayo:
1 bunch spring onion
4 egg yolks
50ml white wine vinegar
Juice of 1 lemon
1 tbsp wasabi
1 tsp Dijon mustard
500ml canola oil
1 tsp sea salt
Pickled ginger:
300g ginger
1 tbsp salt
1 cup rice wine vinegar
½ cup sugar
1 tsp mustard seeds
½ tsp turmeric
Radish, Apple and Coriander salad:
5 radishes
2 granny smith apples
I bunch fresh coriander
Juice of 1 lemon
50ml grape seed oil
1 tsp Dijon mustard
1 tsp sea salt
Method:
Begin with the pickled ginger. Peel the ginger and slice thinly with a mandolin, pour salt over the sliced ginger and leave for one hour. Dry the ginger with paper towels and put it in a container. Mix the vinegar, sugar, mustard seeds and turmeric in a pan and bring to the boil. Pour the hot mixture over the ginger and leave for at least an hour. (The ginger is more flavoursome if made the day before. The remaining ginger will last for up to a week in the fridge)
Next, make the mayo. Chop the spring onions. Put eggs, vinegar, lemon, wasabi, mustard and spring onions in a bowl. Use a stick blender and slowly pour in the oil and blend at the same time. It will thicken the more oil you put in. Add a small amount of water if it gets too thick.
Next, make a vinaigrette by whisking the lemon, mustard, salt and grape seed oil. Finally slice the radishes and apple and add to the vinaigrette. Roughly chop the coriander and add to the salad.
Slice the salmon into four even sized pieces. Mix the black and white sesame seeds together in a bowl. Heat the oil for deep frying.
Make the tempura batter just before use. Beat the egg in a bowl, add water and then the flour and mix until just combined. Be careful not to over mix.
Coat the salmon in batter and then dip in the sesame seed mix to coat. Deep fry four around three minutes. Drain on paper towels, season with a little salt.
To serve: Slice salmon into three pieces. Serve with the salad, and a small portion of pickles, mayo and sprinkle with sesame seeds. Serve with Brancott Estate Marlborough Sauvignon Blanc.
To learn more about how Fran chooses his dish wine matches click here…
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