Confit New Zealand King Salmon with Pickled Beetroot Chérve Ravioli

Confit New Zealand King Salmon with Pickled Beetroot Chérve Ravioli

4 portions

Ingredients

240gms (8.5oz) New Zealand King Salmon Fillet
50 gms (1.7oz) (1) Iodised Table Salt
50 gms (1.7oz) Soft Brown Sugar
2 Lemons – 1 finely zested & juiced, 1 thin julienne zest (blanched). Reserve juice  until required.
300 mls Grape seed Oil
1 large Beetroot - peeled
50 mls Chardonnay Vinegar
50gms (1.7oz) Sugar
10gms (0.3oz) (2) Iodised Table Salt
3 Black Peppercorns
10 Coriander Seeds
1 tsp Horseradish Sauce
60gms (2oz) Chèrve (French Goats Cheese)
2 Radish
  Micro herbs – Bulls Blood (beetroot sprouts), Italian Parsley

Method

Chef's Notes:
A visual appealing restaurant styled hors d’oeuvre’s/entree that has texture & flavor balance, however it does requires a few advanced techniques to achieve the final dish. Confit salmon has an amazing just cooked texture & richness that is only achieved through this cooking method. A good French chèrve has a slight lemon flavor, which connects well with the salmon, the beetroot has a earthiness that also binds well to the flavors. The pickling method helps cut some of the richness but the best way to enjoy this dish is with a glass of your favorite Riesling.
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