- 50mls vegetable oil
- 100g butter
- 3 slices rye bread, crumbed
- flaky sea salt
- freshly cracked black pepper to taste
- 4 sprigs fresh tarragon, finely chopped
- 1 large potato, peeled
- 15-20 threads saffron
- 300ml fish stock
- table salt
- 100mls mayonnaise
- ½ lemon, juice only
- cooking oil
- 320g NZ King salmon fillet, skin on, cut into 4 x 80g portions
- 50ml avocado oil
- watercress or microgreens
- Heat a medium sauté pan; add the oil, butter & rye crumbs. Lightly fry until a light golden colour. Season & then add the chopped tarragon. Allow to cool & store until required (should be served warm).
- Cut the potato into shapes with a small round cutter & or melon baller, enough for 3-4 potato shapes per plate.
- Warm a small pot & add the saffron, gently heat for 30 seconds, this helps release flavour & colour. Add the fish stock & 1 tsp of table salt, and then bring to the boil. Add the potato shapes & cook "al dente" (just cooked to the bite). Strain & allow to cool.
- Mix the mayonnaise & lemon juice together & set aside.
- In a heavy based or non-stick pan, place a small amount of cooking oil & heat until a light smoky haze is visible. Season the skin side of the salmon & place in the pan skin side down. Turn the heat down slightly to maintain an even cooking temperature, & cook for approximately 2 minutes then flip & cook the other side for another 2 minutes.
Complete the dish
Place one piece of hot salmon & portion the potato shapes across the plates. Spoon or pipe mayonnaise on each plate, spoon the warm crumble on next to each piece of salmon, place drops of avocado oil onto each dish. Finish with a few watercress leaves or micro-greens.
Image and recipe courtesy Nurtured Seafood