Recipe1

CONFIT VANILLA
KING SALMON

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December 16, 2021

THE ENTREE OF JACOB’S CREEK KITCHEN COLLECTIVE

Recipe1

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

INGREDIENTS

FOR THE KING SALMON
  • 5portions New Zealand king salmon
  • Vanilla bean extra virgin olive oil
  • 1bunch watercress
  • 1finger lime
  • Extra virgin olive oil
FOR THE FENNEL PUREE
  • 1large fennel
  • 1tbsp butter
  • 50mlJacob’s Creek Barossa Signature Chardonnay
  • 40mlcream
FOR THE MACADAMIA, FINGER LIME & THAI BASIL PESTO
  • 1/2bunch thai basil
  • 100groasted & salted macadamia nuts
  • 5gfreeze dried finger lime powder
  • Pinch citric acid
  • Extra virgin olive oil

Wine Match

Barossa Signature Chardonnay

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