Confit New Zealand King Salmon with Pickled Beetroot Cherve Ravioli

Details

Serves: 4

Method

Curing the salmon

 

  • Mix 50gms (1.7oz salt), brown sugar & the fine zest from one of the lemons together & then rub on to both sides of the salmon fillet, make sure all the salmon has the curing mixture rub on it. 
  • Place into a refrigerator & allow to cure for 1 hour. 
  • Remove from the chiller & wash the curing mixture off the salmon & pat dry with a paper towel or clean cloth.
  • Cut the salmon into 12 even cubes

 

Confit Salmon 

  • Choose a small pot that when you place the salmon into it the oil will cover the salmon, test it if required.
  • In the pot over a gentle heat, warm the grape seed oil to 50oC (120oF) (use a thermometer for this as it needs to be reasonably exact), place the salmon cubes in the pot ensuring that they are covered with oil. The temperature will drop when you place the salmon in the oil, however you need to maintain 45oC  for 5 minutes, then remove from the heat & allow to cool in the oil. 
  • Prior to the serving remove from the oil & place on a paper towel to help drain the oil off. 

 

Beetroot Pickle 

  • Using a Japanese mandolin or very sharp knife, thinly slice the beetroot into approx 1mm thick rounds, recipe requires 8 consistent slices. Place the sliced beetroot into a heatproof bowl. 
  • In a small saucepot place the lemon juice, chardonnay vinegar, sugar, 10gms (0.3oz) salt, black peppercorns, coriander seeds & 80 mls water & bring to the boil.
  • Pour the hot pickling liquid over the beetroot & allow to cool & pickle the beetroot for 3 hours.

 

Beetroot Chèrve Ravioli  

  • Mix the chèrve with the horseradish in a small bowl. 
  • Drain the beetroot slices & discard the pickling liquid. Place 4 slices on a stainless work surface & place a teaspoon of chèrve mix in the center of each beetroot round. Lay the remaining 4 beetroot slices on top of the chèrve mix. To cut even rounds use metal pastry cutters, to achieve the ravioli look use the blunt side of a 2-3cm cutter & gently drop the cutter around the chèrve mix so that is seals around the mix, use some pressure to complete the seal. Complete by cutting a round with a 4-5cm cutter & discard the trim.  

 

To Serve

 

  • Thinly slice the radish to achieve 12 thin round slices. 
  • Arrange three cubes of salmon per service plate, place one beetroot ravioli per plate. 
  • Using the remaining chèrve spoon even amounts on each plate. 
  • Garnish with lemon julienne, bulls blood micro-greens & Italian parsley sprigs.   

 

 

Chefs Notes:
A visual appealing restaurant styled hors d'oeuvre's/entree that has texture & flavor balance, however it does require 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 flavour, which connects well with the salmon. The beetroot has a earthiness that also binds well to the flavors. 

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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