Method

Escabeche Method

1. Heat 3 Tbsp of the extra virgin olive oil in a large heavy based pan. Add the shallots & sweat for 2 minutes until the shallots are soft.
2. Add the carrots & the saffron & cook for another minute.
3. Then add the water & vinegar & bring to a simmer. Cook until carrots are just cooked & tender.
4. Season with salt & then remove the pan from the heat. Then stir in the remaining oil.
5. Pour the escabeche into a tray, spread out evenly & put the tray into the fridge to cool down quickly.
6. Then place into 4 small bags, & store in fridge.

Mussels Method

1. In a heavy based pan heat the extra virgin olive oil, then add the diced vegetables (mirepoix) & garlic & sweat for 1 minute. Then add the herbs & saffron.
2. Add the mussels, then lightly season & stir them through the mirepoix.
3. Add the wine, then cover & cook for about a minute or until the mussels open.
4. Strain the mussels & reserve the liquor for use later.
5. Allow the mussels to cool then remove them from the shells, & reserve. Discard the mirepoix & herbs.

King Salmon Method

1. Salt the skin of the fish, & season the flesh side with sea salt & freshly milled white pepper.
2. In a hot pan cook heat a little oil & cook the fish on the skin for about 6 minutes, turn the fish over & give it another minute to finish.
3. While the fish is cooking in another small pan, heat a little extra virgin olive oil & sweat the fennel stems until tender, deglaze the pan with a splash of the reserved mussel stock & reduce by ½.
4. Add the escabeche, the mussels, the oysters & the tomato dice, warm & check the seasonings.

To Serve

1. In the centre of a large wide bowl place a dessertspoon of the brandade.
2. Spoon the mussel & oyster escabeche around the brandade; place the fish skin side up on the brandade.
3. Garnish with a pinch of sea salt on the skin of the fish, topped with a pinch of merkin spice & a few red capsicum filaments.

Note

A mirepoix is a roughly chopped vegetable cut, usually a mixture of onions, celery and carrot. The traditional ratio is two parts onions, one part carrots, and one part celery. Mirepoix, raw, roasted or sauteed with extra virgin olive oil, is the flavour base for a wide variety of dishes, such as stocks, soups, stews and sauces.