'Melting’ Huon Valley Tasmanian Salmon

'Melting’ Huon Valley Tasmanian Salmon

Serves 6
Salmon & Crispy Fish Skin

Mix the sugar, salt and zest together and spread over the salmon and the skin. Place in the fridge for 2 hours. Once ready, wash the curing mix off and pat dry. Place each fillet in a vacuum bag with a splash of olive oil, seal the bag and set aside in the fridge. Preheat an oven to 80°C.

Place the salmon skin on a flat baking tray and dry out in oven for 4 hours or until brittle. Let cool.

Charred Cucumbers

Put the cucumber skins through a juicer and then pass through a fine sieve. Mix 250ml of cucumber juice with the sugar, salt and vinegar. Whisk until the sugar has dissolved. Place the cucumber in juice and place in a vacuum bag and compress. Steam at 85°C for 8 minutes. Cool in an ice bath.

Cucumber Ketchup

Boil vinegar and sugar. Add a little bit of cucumber juice and sugar mix. Add agar agar and boil for at least 1 minute. Add the remaining cucumber juice and let set. Blend into a fine gel and pass through a fine sieve. Place in a squeeze bottle or piping bag, set aside.

Pickled Onions

Mix together water, vinegar and sugar. Bring to the boil, then let cool. Peel onions and place in a vacuum bag with the liquid. Cook in a steam oven at 100°C

for 1 hour, or steam on the stove top in a double broiler.

Ginger Beurre Blanc

Reduce ginger and white wine until syrupy. Add chicken stock, boil, then add melted butter. Season with the soy, sherry, harissa and salt. Pass through a fine sieve.

To Finish

Place the vacuum packed salmon into a water bath set to 42°C and cook for 20 minutes. Meanwhile, remove the cucumber hearts from the seasoned cucumber juice and dry off. Heat a non-stick pan and char the cucumber on all sides without using any oil. Slice into irregular shapes. Remove the pickled onions from the vacuum bags, reserving the liquid. Cut the onions into thirds to create rings. Heat the reserved pickling liquid and the rings together until warm. Deep-fry the dried salmon skin in oil at 180°C until nicely puffed. Drain on paper and reserve.

To Serve

Place the charred cucumber around one side of the plate with cucumber ketchup in between, scatter sea herbs randomly around side of the plate. Intersperse the salmon roe over the plate. Place the salmon on the other side of the plate. Cover in ginger beurre blanc. Placed the puffed skin on top to finish.

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