CONFIT VANILLA KING SALMON

THE ENTREE OF JACOB'S CREEK KITCHEN COLLECTIVE

Confit vanilla king salmon with fennel puree and a macadamia, finger lime and thai basil pesto

INGREDIENTS

FOR THE KING SALMON
  • 5 x portions New Zealand king salmon
  • Vanilla bean extra virgin olive oil
  • 1 bunch watercress
  • 1 finger lime
  • Extra virgin olive oil

FOR THE FENNEL PUREE
  • 1 large fennel
  • 1 tbsp butter
  • 50ml Jacob’s Creek Barossa Signature Chardonnay
  • 40ml cream

FOR THE MACADAMIA, FINGER LIME & THAI BASIL PESTO
  • ½ bunch thai basil
  • 100g roasted & salted macadamia nuts
  • 5g freeze dried finger lime powder
  • Pinch citric acid
  • Extra virgin olive oil

EQUIPMENT

METHOD

PREPARE THE KING SALMON:
  1. Preheat oven to 100°c.
  2. Place the salmon fillets, evenly spaced, onto a baking paper lined tray with the presentation side up then rub the salmon on all sides with the vanilla oil.
  3. Place the tray into the oven and cook for 10-12 minutes or until just cooked.

FOR THE FENNEL PUREE:
  1. Finely dice the fennel.
  2. Heat a medium sized saucepan over a medium heat and add the butter.
  3. Once melted, add the fennel and sweat for 5 minutes, stirring often with a wooden spoon.
  4. Add the Jacob’s Creek Barossa Signature Chardonnay and cover with a lid and turn down to low.
  5. Stir every 4-5 minutes and cook until soft with no colour.
  6. Once the wine has evaporated and the fennel is soft, add the cream and then transfer to a tall plastic container.
  7. Use the stick blender to blitz the fennel to a fine puree, season with salt & pepper and pass through a fine sieve into a small saucepan and reserve until ready to serve.

FOR THE MACADAMIA, FINGER LIME & THAI BASIL PESTO:
  1. Place the macadamia nuts, thai basil, finger lime powder & citric acid into the food processor and blitz for about 10 seconds until it all starts to break down.
  2. Add the oil then blitz again until a nice pesto consistency is formed. Season with salt & pepper then transfer to a small bowl.

FOR THE FINGER LIME OIL:
  1. In a bowl mix the extra virgin olive oil & finger lime flesh making sure to remove any seeds.

PLATING
  1. Place a circle of the warm fennel puree slightly to the left of centre on the plate.
  2. Using a fish spatula carefully transfer each piece of salmon & place it half on & half off the puree.
  3. Top with a quenelle of the pesto then garnish with 4-5 pieces of very lightly dressed watercress.
  4. Finally drizzle some finger lime oil around the plate whimsically

By Chef Daniel Wilson - https://www.danielwilson.co/about

WINE MATCH

BAROSSA SIGNATURE

Chardonnay