Carrot and cardamom cured salmon
( SERVES 6 )
Photo by Colin Page
Chef Shane Delia from Melbourne's Maha resturant completes this dish with wild greens and herbs, salt and vinegar jelly and pickled fennel.
Cured salmon and beetroot mayo
Corn puree and pumpkin puree
|20 g||Garlic, peeled and crushed|
|100 g||Onions, brown, diced|
|2||Bay leaves, torn|
|150 g||Cream, thickened|
|80 g||Unsalted butter|
|500 g||Pumpkin, discard skin|
|150 ml||Cream, thickened|
Sousing liquid and spring vegetables
- Using a high-powered food processor, puree carrots, salt, sugar and cardamom until coarse. Refrigerate until required.
- Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh more than the skin. Vacuum-seal for 45 seconds and then refrigerate for 24 hours.
- Wash off the cure as well as all skin and blood line. Portion into 50g barrels.
- Pre-heat oven to 180C. Place the beetroot on a tray lined with rock salt and cook for 45-60 minutes, until tender.
- Make mayonnaise using a food processor, starting with the eggs, mustard and lemon juice. Once they are smooth and with the machine running, slowly trickle in oil until it is all emulsified.
- Puree beetroot and combine with an equal quantity of mayonnaise. Mix together and refrigerate. Transfer to a squeeze bottle before service.
- Cut corn kernels from cobs. In a saucepan, add cobs, water and bay leaves and bring to the boil. Simmer for 20 minutes.
- In another saucepan, saute onions, garlic and corn kernels on a low-medium heat until soft and caramelised. Add stock gradually while this is happening.
- When corn is tender, add cream and puree in a high-powered food processor. Season, pass and allow to cool with a cartouche (folded piece of baking paper) on top. Transfer to a squeeze bottle before service.
- Grate pumpkin using the largest holes of a cheese grater. Using a saucepan on a low-medium heat, add butter, then pumpkin. Cook with the lid on, stirring occasionally.
- When pumpkin is tender, add cream, stir through and blend in a high-powered food processor until smooth. Season and store in a container with a cartouche on top. Transfer to a squeeze bottle before service.
- Place both ingredients in a saucepan and bring to the boil. Allow to cool and keep refrigerated until required.
- For the carrots, peel and scrape dirt out of carrots, keep 2cm root on, half lengthways and quarter if too long.
- Blanch micro fennel for 10 seconds in boiling salted water. Take out and place and dress with a little of the sousing liquid and reserve until required.
- Blanch carrots for 5-10 seconds in boiling salted water. Dress all vegetables with sousing liquid, extra virgin olive oil and flaked salt for seasoning.
Salt and vinegar jelly
- Combine 250g sherry vinegar, 15g flaked salt, 500g stock syrup and 12g agar agar in a saucepan and cook on a low heat, stirring continuously until all the agar agar is cooked out. This should take 5 to 15 minutes, depending on batch size. Finish with 10ml Tabasco and pass through a fine chinois.
- Set into a greased cube or rectangle. Once set, turn jelly out of mould and dice into 1cm x 1cm cubes and refrigerate until required. Don't stack diced jelly in layers.
- Red elk
- Place dots of each puree randomly around the plate as required.
- Place three pieces of jelly on each plate then place the salmon portion at 2 o'clock position.
- Continue with a piece of fennel with the stalk resting on the rim of the plate. Rest one of each carrot against salmon and jelly and add leaves. Serve immediately.