Glazed fillet of Regal Salmon on mushroom-garlic mash
A great dish from New Zealand for entertaining guests
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
Mushroom-Garlic Mashed Potatoes
- 700g potatoes
- 100g butter
- 100ml liquid cream
- 100ml milk
- 2 cloves garlic
- 200g button mushrooms
- Oil
Star Anis-Vermouth Sauce
- 100ml Dry Vermouth
- 2 pieces star anis
- 250ml cold water
- 150ml dry white wine
- 100g butter
Salmon -800g Regal Salmon fillet -20g butter -100ml dry white wine
Asparagus -450g green asparagus -20g butter
Method
Mushroom-Garlic Mashed Potatoes
1. Boil the potatoes and mash them. Add butter, cream and milk. Season with salt and pepper
2. Cut the cleaned mushrooms into cubes.
3. Cut or crush the garlic finely.
4. Heat the oil in a frying pan and fry the mushrooms until golden brown.
5. Add garlic and stir until the garlic is golden in colour. (You may need to add a little oil.)
6. Season with salt and pepper.
7. Mix Potatoes and Garlic-Mushroom mixture together gently.
Star Anis-Vermouth Sauce
1. Bring all liquids and star anis to a boil and reduce the liquid slowly by approximately 30%. Add the butter and whisk with a hand-held mixer or food processor. Season with salt and possibly a little more Vermouth.
Salmon
1. Season the four fillets with salt. 2. Grease a baking tray with butter. Place the fillets on the tray and add the wine. 3. Place the salmon in a pre-heated oven at 160°C for 15mins.
To Assemble
1. Bring the sauce to a boil. 2. Strain the remaining white wine from the baking tray into the sauce and re-mix the sauce again. 3. Dress all ingredients on your preheated plate.
