Martin Boetz's Regal Marlborough Salmon
Martin Boetz's from "Longrain" in Sydney uses Regal Marlborough Salmon
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 1 - 2 | Fresh Salmon,Fillet | Starter,Snack | Poach | Less than 30 minutes |
Ingredients
- Salad
- 200gm Regal Marlborough Salmon fillet
- 1 green chilli
- 1 C Coriander leaves
- 1C Basil leaves
- 1 C Shaved Coconut
- 1T Regal Marlborough Salmon Caviar
- 1 Lime
Dressing
-3 red birds eye chillis -1 clove garlic -1 C coconut cream -1 tsp castor sugar -1 dsp fish sauce
Method
1. Pound together the chilli's with the garlic in a mortar
2. Heat the coconut cream, but do not boil as it will split.
3. Place pounded chilli's and garlic in with the coconut cream
4. Add fish sauce and sugar. The taste should be sweet, salty and slightly sour
5. Poach the salmon fillet(s) in the cream until just cooked.
h>Salad
1. Place coriander, basil, finley sliced green chilli and coconut shavings into 4 seperate bowls
2. Flake the just cooked salmon into the salad
3. Squeeze juice of lime onto the liquid to freshen it. Do not reheat as this will destroy the flavour of the lime. This is now the dressing
4. Dress your salad, but do not drown it as the leaves will wilt
5. Sprinkle the caviar on top of the salad
6. Serve with steamed jasmine rice
