Confit Vanilla King Salmon

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the entree of jacob’s creek kitchen collective

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

WINE MATCH
FOR THE KING SALMON 5 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 1/2 bunch thai basil 100g roasted & salted macadamia nuts 5g freeze dried finger lime powder Pinch citric acid Extra virgin olive oil
Method – PREPARE THE KING SALMON:
Step 1 Preheat oven to 100°c.
Step 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.
Step 3 Place the tray into the oven and cook for 10-12 minutes or until just cooked.
Method – FOR THE FENNEL PUREE:
Step 1 Finely dice the fennel.
Step 2 Heat a medium sized saucepan over a medium heat and add the butter.
Step 3 Once melted, add the fennel and sweat for 5 minutes, stirring often with a wooden spoon.
Step 4 Add the Jacob’s Creek Barossa Signature Chardonnay and cover with a lid and turn down to low.
Step 5 Stir every 4-5 minutes and cook until soft with no colour.
Step 6 Once the wine has evaporated and the fennel is soft, add the cream and then transfer to a tall plastic container.
Step 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.
Method – FOR THE MACADAMIA, FINGER LIME & THAI BASIL PESTO:
Step 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.
Step 2 Add the oil then blitz again until a nice pesto consistency is formed. Season with salt & pepper then transfer to a small bowl.
Method – FOR THE FINGER LIME OIL:
Step 1 In a bowl mix the extra virgin olive oil & finger lime flesh making sure to remove any seeds.
Method – PLATING
Step 1 Place a circle of the warm fennel puree slightly to the left of centre on the plate.
Step 2 Using a fish spatula carefully transfer each piece of salmon & place it half on & half off the puree.
Step 3 Top with a quenelle of the pesto then garnish with 4-5 pieces of very lightly dressed watercress.
Step 4 Finally drizzle some finger lime oil around the plate whimsically