King Salmon Ingredients
- 4 x 170g King Salmon fillet, skin scored
- 12 cooked mussels (see below)
- Reserved mussel stock (see below)
- 8 Shucked Oysters
- 200g Thinly sliced fennel stems
- 8 Tblspns Escabeche (see below)
- 200g Tomato, blanched, peeled, deseeded & diced
- 1½ tsp Chopped picked fennel herb
- 1½ tsp Chopped chives
- Cobram Estate Picual extra virgin olive oil
- Sea Salt & freshly milled White Pepper
- Merkin spice
- Red Pepper filaments
- 1kg Kinkawooka mussels, cleaned & washed
- 30g Diced onion
- 30g Diced carrot
- 30g Diced celery
- 1 clove garlic, sliced
- ½ tsp saffron threads
- 1 bay leaf & a sprig of thyme
- 100ml white wine
- Cobram Estate Picual extra virign olive oil
- 700g Sliced Shallots
- 1.5 kg Baby Carrots, sliced (about 5 bunches)
- 600ml Muscatel Vinegar
- 600ml Cobram estate “picual” olive oil
- 600ml Water
- 4g Saffron
- Sea Salt
Smoked Eel Brandade Ingredients
- 10g Chopped Picked Thyme
- 30g Diced Smoked Eel
- 100g Mashed potato (Fairly dry)
- A splash of Cobram Estate Picual extra virgin olive oil
- Salt & Freshly Milled White Pepper
- Combine all ingredients in a bowl & mix well with a wooden spoon.
- Heat 3 tablespoons of the extra virgin olive oil in a large heavy based pan. Add the shallots & sweat for 2 minutes until the shallots are soft.
- Add the carrots & the saffron & cook for another minute.
- Then add the water & vinegar & bring to a simmer. Cook until carrots are just cooked & tender.
- Season with salt & then remove the pan from the heat. Then stir in the remaining oil.
- Pour the escabeche into a tray, spread out evenly & put the tray into the fridge to cool down quickly.
- Then place into 4 small bags, & store in fridge.
King Salmon Method
- 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.
- Add the mussels, then lightly season & stir them through the mirepoix.
- Add the wine, then cover & cook for about a minute or until the mussels open.
- Strain the mussels & reserve the liquor for use later.
- Allow the mussels to cool then remove them from the shells, & reserve. Discard the mirepoix & herbs.
- Salt the skin of the fish, & season the flesh side with sea salt & freshly milled white pepper.
- 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.
- 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.
- Add the escabeche, the mussels, the oysters & the tomato dice, warm & check the seasonings.
- In the centre of a large wide bowl place a dessertspoon of the brandade.
- Spoon the mussel & oyster escabeche around the brandade; place the fish skin side up on the brandade.
- 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.