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
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
PREPARE THE KING SALMON:
- Preheat oven to 100°c.
- 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.
- Place the tray into the oven and cook for 10-12 minutes or until just cooked.
FOR THE FENNEL PUREE:
- Finely dice the fennel.
- Heat a medium sized saucepan over a medium heat and add the butter.
- Once melted, add the fennel and sweat for 5 minutes, stirring often with a wooden spoon.
- Add the Jacob’s Creek Barossa Signature Chardonnay and cover with a lid and turn down to low.
- Stir every 4-5 minutes and cook until soft with no colour.
- Once the wine has evaporated and the fennel is soft, add the cream and then transfer to a tall plastic container.
- 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:
- 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.
- 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:
- In a bowl mix the extra virgin olive oil & finger lime flesh making sure to remove any seeds.
- Place a circle of the warm fennel puree slightly to the left of centre on the plate.
- Using a fish spatula carefully transfer each piece of salmon & place it half on & half off the puree.
- Top with a quenelle of the pesto then garnish with 4-5 pieces of very lightly dressed watercress.
- Finally drizzle some finger lime oil around the plate whimsically
By Chef Daniel Wilson - https://www.danielwilson.co/about