Wood roasted salmon resting on saute potatoes with a roast tomato dressing
A recipe from the executive head chef of Okurukuru vineyard, Simon Houghton
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Steaks,Fillet | Main | Uncooked | Less than 30 minutes |
Ingredients
- 600gm Regal wood roasted salmon
- 560g New season pototoes
- 25g clarifed butter
- 1/2 C parsley, chopped finely
- Pinch salt
- freshly cracked black pepper
- 2 ripe tomatoes
- 2 Bay leaves
- 1 clove garlic, peeled, crushed and mixed with a -little olive oil
- Pinch salt
- freshly ground black pepper
- 150ml olive oil or oil from sundried tomatoes
- 50ml White wine vinegar
- 1/2 tsp Dijon mustard
- 12 cherry tomatoes
- fennel springs
- 1 lime cut into eight 1/2 slices
- White sugar
Method
Dressing
1. Scrape seeds from tomatoes and place on a roasting tray, skin side up on the bay leafs, drizzle with garlic oil, and a little of the garlic
2. Place in moderate oven, until the skins begin to split and the flesh becomes soft and and comes away from the skins
3. Leave to cool slightly and remove skins
4. Place the mustard, tomatoes, vinegar, oil salt and pepper in a food processor and blend until combined. Season to taste
Saute Potatoes
1. Wash and slice the potatoes, par cook in salted boiling water, refesh them in cold water, and drain well
2. Heat up a saute pan, with the clarified butter, then add potatotes, cook until golden brown, sprinkle with a pinch of salt, black pepper and finely chopped parsley whilst cooking
Garnish
1. Soak the cut limes in the sugar, then place in a hot pan to char them
2. Cut a cross in the top of the cherry tomatoes, grill or bake in oven until they soften a little, careful not to over cook them as they will become too squashy
3. Wash and pick the fennel and place in ice cold water to keep them crisp
Presentation
1. Use a pastry ring create a form work for the potatoes Remove ring once filled with the potatoes
2. Place salmon on top of potatoes
3. Drizzle dressing around the outside
4. Serve and enjoy with a quality sauvignon blanc
