POACHED TASMANIAN SALMON
POACHED TASMANIAN SALMON
INGREDIENTS
Scallop mousse:| 1 | Salmon fillets skin off: 4 x 250g |
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| 2 | Truffle salsa: 5g |
| 3 | Egg white: 0.5 |
| 4 | Scallop meat: 150g |
| 5 | Diced salmon belly: 100g |
| 6 | Rich's Versatie™: 100ml |
| 7 | Sea salt & pepper |
| 1 | Chef mushroom essence: 30ml |
|---|---|
| 2 | Water: 200g |
| 3 | Rich's Versatie™: 100ml |
| 4 | Sea salt & pepper |
| 1 | baby frozen peas (defrosted): 500g |
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| 2 | Bacon dice: 80g |
| 3 | Butter: 30g |
| 4 | White port: 100g |
| 5 | Rich's Versatie™: 150g |
| 6 | Sea salt & pepper |
| 1 | Thin zucchini |
|---|---|
| 2 | Purple carrot |
| 3 | Beetroot or target beetroot |
Directions
| 1 | Preparing the salmon: Trim the belly of each portion and dice for the mousse. |
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| 2 | Scallop truffle mousse: Scallop & salmon belly meat then blend as smooth as possible, add the egg white until a smooth paste has formed fold in Versatie™ & truffle salsa. At this stage, add seasoning & place in a piping bag. Versatie™ adds richness whilst it elevates the truffle. |
| 3 | Poaching liquid: Bring all ingredients to the boil and reserve for use later. |
| 4 | Cooking the salmon Place fillets in non-stick pan not touching each other so they can be lifted out easy later when cooked, pipe the scallop mousse over the top of each fillet. Pour around the fish the poaching liquid to about a 1/3 up the fish bring to a simmer and place on the lid cook for a further 4 minutes then take of the heat leave for another 8 minutes with lid on the residual hat will cook the salmon and the mousse. |
| 5 | Pea and bacon fricassee: Sauté bacon in the butter then add the port. Add the Versatie™, then the peas and bring to the simmer until sauce consistency has been obtained then season and serve. |
| 6 | Garnish and serve. |
| 7 | To finish Warm the pea mix and place on bottom of the plate then salmon on the top then cover creatively with the garden bits. |
