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2 x 150g- 175g Salmon fillet
08g -10g Rock salt
1 tsp Orange Zest
1 tsp Lime Zest
1tsp Thyme leaves
600ml- 800ml oil; light olive oil or vegetable oil or your choice of iol
 
Roughly grind the salt and thyme and mix it into a small ball. Add lime zest and orange zest into it. Mix well.

Place square piece of aluminium foil on the bench. Then on top of that a square piece of cling wrap. See the picture. Sprinkle half of the salt mixture on the cling wrap. Then place the salmon on the cling wrap and sprinkle the other half of salt mixture.

Wrap the salmon firmly. Keep this parcel in refrigerator to marinade for 30-40 minutes only.
 
After that wash the Salmon under running water. Pat dry. Cover with cling wrap and refrigerate until needed.
 
Preheat oven to 45°c.  Heat oil in stove, until 55°c. Do not overheat oil. 
Slowly drop salmon into oil, salmon must be covered with oil. When you drop the salmon into 55°c heated oil, after that reduce the heat to 45°c. Quickly place the Salmon into  the oven.

Cook for 15 – 17 minutes. Cooking times can be long or short  according to the size of the fish.        
Must keep the temperature at 45°c.

 
Cauliflower Puree
 
500g- 750g cauliflower
25g butter
2 tbs thickened cream
¼ cup parmesan cheese grated
 
Cut the cauliflower into florets and wash. Add salted water into the saucepan and bring to boil over high heat. Add cauliflower, simmer. Cook cauliflower until it is very tender.
 
Drain and add to the food processor, add cream, butter, and cheese process until smooth. Taste. Season with salt and pepper. Keep it warm  until needed.
 
Seared Scallops
 
10- 12 Scallops, pat dry
1tb butter
 
Heat the frying pan with butter and coat the base of pan. Bring to a high heat. Sear the Scallops on each side then set aside. ( when searing the scallops they have to be done quickly. Over cooked Scallops texture is tough.
 
Balsamic dressing;
 
60 ml oil; (light olive oil or grape-seed oil or vegetable oil)
2tbs balsamic vinegar
Pinch of salt and pepper
 
In a small saucepan combine all ingredients and at a low heat cook 3-4 minutes. Has to have a dressing syrupy in consistence.
 
 
Horseradish dressing
 
1tbs Horseradish cream
¼ cup (60 ml) oil
1 tsp white wine vinegar
 
Beat the horseradish and white wine vinegar until combined. Slowly add oil, beat well. Taste. Season with salt and pepper. This dressing is to be served with the salmon.
 
 
Garnish with blanched green peas or your choice of fresh herbs! 

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