Confit Vanilla King Salmon
the entree of jacob’s creek kitchen collective
Confit vanilla king salmon with fennel puree and a macadamia, finger lime and thai basil pesto
WINE MATCH
FOR THE KING SALMON
5 portions New Zealand king salmon
Vanilla bean extra virgin olive oil
1 bunch watercress
1 finger lime
Extra virgin olive oil
FOR THE FENNEL PUREE
1 large fennel
1 tbsp butter
50ml Jacob’s Creek Barossa Signature Chardonnay
40ml cream
FOR THE MACADAMIA, FINGER LIME & THAI BASIL PESTO
1/2 bunch thai basil
100g roasted & salted macadamia nuts
5g freeze dried finger lime powder
Pinch citric acid
Extra virgin olive oil
Method – PREPARE THE KING SALMON:
Step 1
Preheat oven to 100°c.
Step 2
Place the salmon fillets, evenly spaced, onto a baking paper lined tray with the presentation side up then rub the salmon on all sides with the vanilla oil.
Step 3
Place the tray into the oven and cook for 10-12 minutes or until just cooked.
Method – FOR THE FENNEL PUREE:
Step 1
Finely dice the fennel.
Step 2
Heat a medium sized saucepan over a medium heat and add the butter.
Step 3
Once melted, add the fennel and sweat for 5 minutes, stirring often with a wooden spoon.
Step 4
Add the Jacob’s Creek Barossa Signature Chardonnay and cover with a lid and turn down to low.
Step 5
Stir every 4-5 minutes and cook until soft with no colour.
Step 6
Once the wine has evaporated and the fennel is soft, add the cream and then transfer to a tall plastic container.
Step 7
Use the stick blender to blitz the fennel to a fine puree, season with salt & pepper and pass through a fine sieve into a small saucepan and reserve until ready to serve.
Method – FOR THE MACADAMIA, FINGER LIME & THAI BASIL PESTO:
Step 1
Place the macadamia nuts, thai basil, finger lime powder & citric acid into the food processor and blitz for about 10 seconds until it all starts to break down.
Step 2
Add the oil then blitz again until a nice pesto consistency is formed. Season with salt & pepper then transfer to a small bowl.
Method – FOR THE FINGER LIME OIL:
Step 1
In a bowl mix the extra virgin olive oil & finger lime flesh making sure to remove any seeds.
Method – PLATING
Step 1
Place a circle of the warm fennel puree slightly to the left of centre on the plate.
Step 2
Using a fish spatula carefully transfer each piece of salmon & place it half on & half off the puree.
Step 3
Top with a quenelle of the pesto then garnish with 4-5 pieces of very lightly dressed watercress.
Step 4
Finally drizzle some finger lime oil around the plate whimsically